Vegetable Soup (1)

Ingredients

• Six potatoes
• four turnips
• two carrots
• two onions
• two mushrooms
• one head of celery
• one large slice of bread
• one small saltspoonful of salt
• one-quarter saltspoonful of ground black pepper
• two teaspoonfuls of Harvey's sauce
• six quarts of water

Method

1. 1

   Peel and cut vegetables into small pieces.

2. 2

   Toast bread until brown.

3. 3

   Put all into a stewpan with water and seasoning.

4. 4

   Simmer gently for three hours until reduced to pulp, then pass through a sieve.

5. 5

   Warm again when required, adding Harvey's sauce if necessary.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 258. The excerpt below is the record exactly as published.

Six pota- toes, four turnips, or two if very large ; two carrots, two onions ; if obtainable, two mushrooms ; one head of celery, one large slice of bread, one small saltspoonful of salt, one-quarter saltspoonful of ground black pepper, two teaspoonfuls of Harvey's sauce, six quarts of water. Peel the vegetables, and cut them up into small pieces ; toast the bread rather brown, and put all 'into a stewpan with the water and seasoning. Simmer gently for three hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea soup, which it should resemble in consistence; but it should be a dark -brown color. Warm it up again when required ; put in Harvey's sauce, and, if necessary, add to the flavoring. It should be cooked three hours, or rather more. Vegetable Soup (2). — Scrape clean and slice three carrots and three turnips ; peel three onions ; fry the whole with a little butter till it turns rather yellow ; then add two heads of celery cut in pieces, three or four leeks, also cut in pieces ; stir and fry the whole for about six minutes ; when fried, add also one clove of garlic, salt, pepper, two cloves, and two stalks of parsley ; cover with three quarts of water; keep on rather a slow fire, skim off the scum carefully, and simmer for about three hours, then strain and use. Vegetable Soup (3). — Seven ounces of carrot, ten ounces of par- snip, ten ounces of potatoes cut in thin slices ; one and one-quarter ounce of butter, five teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste ; the yolks of two eggs ; rather more than two quarts of water. Boil the vegetables in the water two and one-half hours ; stir them often, and if the water boils away too quickly COOKERY RECIPES. 4O9 add more, as there should be two quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt and pepper, with a teacupful of cold water; stir in the soup and boil ten minutes. Have ready the yolks of the eggs in the tureen ; pour on, stir well, and serve. Time, three hours ; sufficient for eight persons. Potato Soup. — An excellent winter soup is made by taking four pounds of mealy potatoes, boiled or steamed very dry ; pepper and salt to taste ; two quarts of stock. When the potatoes are boiled, mash them smoothly that no lumps remain, and gradually add them to the boiling stock ; pass it through a sieve, season, and simmer for five minutes. Skim well, and serve with fried bread. Half an hour for cooking. Rice Soup. — Four ounces of rice, salt, cayenne and mace, two quarts of white stock. Mode: Throw the rice into boiling water, and let it remain five minutes ; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to stew till it is quite tender ; season to taste. Serve quickly. Cook one hour. Turnip Soup. — Three ounces of butter, nine good-sized turnips, four onions, two quarts of stock, seasoning to taste. Melt the butter in the stewpan, but do not let it boil ; wash, drain and slice the tur- nips and onions very thin ; put them in the butter, with a teacupful of stock, and stew very gently for an hour. Then add the remainder of the stock, and simmer another hour. Rub it through a taminy, put it back into the stewpan, but do not let it boil. Serve very hot. It will require two hours and a half to cook this soup. Cabbage Soup. — Take one large cabbage, three carrots, two onions

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