Vegetable Soup

Ingredients

• three ounces of butter
• two large onions
• one turnip
• one carrot
• a head of celery
• a pint of beans or split peas
• two quarts of water
• a slice of stale bread
• a blade of mace
• two dozen allspice
• the same of peppercorns

Method

1. 1

   Melt butter in a stew-pan over slow heat.

2. 2

   Slice onions, turnip, carrot, and celery, add to butter, cover, and brown for 25 minutes.

3. 3

   Boil soaked beans or split peas in water.

4. 4

   Pour boiling peas over browned vegetables, add more water, bring to a boil, skim, add stale bread, mace, and allspice.

5. 5

   Simmer for three hours, strain, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 7. The excerpt below is the record exactly as published.

Vegetable Soop. Put in a gaDon stew-pan three ounces of butter, set it over a slow fixe; whilst it is melting, slice two large onions cut in thin pieces, one turnip, one carrot, and a head of celery; put them in the butter, and cover them closely until they are slightly browned, shaking frequently to prevent their burning. This will take about twenty-five minutes. Have ready a pint of beans or split peas which have been soaked in cold water all night, bring them to a boil in two quarts of water. When the vegetables are browned pour the boiling peas over them with the water they are in, add two more quarts of water, bring all to a boil, skim it well, add to it a slice of stale bread, a blade of mace, two dozen allspice, the same of peppercorns

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