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Vegetable Soup, Summer
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with vegetables in the tureen.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2181. The excerpt below is the record exactly as published.
Vegetable Soup, Suramer.— Take a good quantity of mixed summer vegetables, such as green peas, lettuces, joung onions, turnips and carrots, sorrel and leeks, to which may be added a small bunch of chervil and parsley, a cucumber, &c. Chop the roots into small pieces, and slice the bulbs thinly. Sup- posing there to be a pint of mixed vegetables, put them into a stewpan with a sUce of fresh butter, and turn them about with a wooden spoon till they begin to soften, being careful that they aro not allowed either to brown or to burn. Pour upon them a quart of veal stock, and season with salt and cayenne and a very smaU quan- tity of grated nutme
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