Vegetable Puree

Ingredients

• three carrots
• two turnips
• one head of celery
• two onions
• two leeks
• one lettuce
• a small cabbage
• a quarter of a pound of butter
• three quarts of water

Method

1. 1

   Wash and prepare all vegetables.

2. 2

   Melt butter in a saucepan, add vegetables, and cook for ten minutes.

3. 3

   Add water, bring to a boil, skim, then simmer for one hour.

4. 4

   Pass through a sieve and warm before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 81. The excerpt below is the record exactly as published.

Vegetable Puree. 203 SOUPS. Lesson No. 17. VEGETABLE PUREE. Average cost of " Vegetable Puree " {about five pints). INGREDIENTS. s. d. 3 carrots o ih 2 turnips o i 1 head of celery o 4 2 onions o 1 2 leeks o 2 1 lettuce o 1 1 small cabbage o i\ Pepper and salt ( \ lb. of butter J 0 4 3 quarts of water. 1 4 Time required, about one hotir and a half. Now we will show you how to make a Vegetable Pure*e. 1. We take three carrots, wash them well, scrape them and cut them in slices. 2. We take two turnips, and two onions, wash them well, peel them, and cut them in slices. 3. We take one head of celery and two leeks, wash them well, and cut them up in quarters. 4. We take one lettuce and a small cabbage, wash them well, and cut them in quarters. 5. We put a quarter of a pound of butter

Cook this with the app: pantry check, scaling, and the assistant.