Vegetable Soup

Ingredients

• three large cucumbers
• six lettuces
• two or three onions
• half a pound of butter
• as much stock as needed
• flour
• butter
• a few spoonfuls of cream

Method

1. 1

   Slice cucumbers, lettuces, and onions.

2. 2

   Melt butter in a stew-pan, add vegetables, cover, and cook over a slow fire for an hour and a quarter.

3. 3

   Add stock, bring to a boil, then simmer for an hour.

4. 4

   Thicken with flour and butter or cream.

5. 5

   Serve as is or color with spinach juice.

As published

This recipe was extracted from Recipes for the million (1891), page 218. The excerpt below is the record exactly as published.

VEGETABLE SOUP. — Slice three large cucumbers, six lettuces, and two or three onions. Put into a stew-pan half a pound of butter, and when melted add the vegetables, cover, and place over a slow fire for an hour and a quarter. Add as much stock as needed, bring it to a boil, then 197 draw it back and let it simmer for an hour, and thicken with flour and butter, or a few spoonfuls of cream

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