Vert Pre

Ingredients

• 1 quart of spinach leaves
• 1 teaspoonful of salt
• 1/2 pint of peas
• 1 bay leaf
• 1 sprig of parsley
• 1 small onion
• 3 pints of stock
• 2 tablespoonfuls of arrowroot
• 1/2 pint of cream

Method

1. 1

   Cook spinach with salt in water for 10 minutes, drain, and return to kettle.

2. 2

   Add butter, peas, bay leaf, parsley, onion, and stock.

3. 3

   Cook for 30 minutes, press through a sieve, moisten arrowroot, add, stir, and as soon as it boils, add cream, salt, and pepper.

4. 4

   Serve with fried bread cut in small squares.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 1. The excerpt below is the record exactly as published.

teaspoonful of salt and i of sugar. Mrs. Russell H. Stevens. SOUPS. 7 CREAM OF ASPARAGUS SOUP. Wash and tie up one bunch of asparagus, put it in boiling water and boil gently ^ hour. Remove, cut off the tips and lay them aside. Put i quart of milk on to boil in double boiler, press the stalks through colander and add to the milk. Rub i tablespoonful of butter and 2 of flour together, put into the milk and stir con- stantly until it thickens. Add the asparagus tips, salt and pepper to taste. Mrs. M. E. Dayton. CREAM POTATO SOUP. Boil 5 good sized potatoes. Boil ii^ pints of milk and stir into it % pound of butter, a little salt and nut- meg. Mash the potatoes and pour this over them. Stir and strain through a sieve. Stir over the fire until it boils again, pour into tureen over 6 Boston crackers, split and toasted. Selected. TURTLE BEAN SOUP. One pint of black beans soaked over night in cold, soft water, % pound of salt pork, }4, pound of fresh beef, I onie^f , i gallon of soft water, i grated carrot. Boil until tender, 3 or more hours, strain through col- ander, return to kettle, add a few cloves, forcemeat balls, sliced lemon, hard-boiled eggs, chopped; salt and pepper. Mrs. F. H. Radford. l/ALEUTINrO YflLENTINB & GOMPflNY; VMr n ISHLO Coacb and Car Varnishes and Colors. 8 SOUPS. BLACK BEAN SOUP. One quart of black beans, soaked over night. Boil until soft with 2 pounds of beef, pepper and salt, good sized onion, with 3 cloves in it, a little lemon peel. Strain and pour it over 2 hard-boiled eggs, sliced thin, juice of ^ a lemon and a wine glass of sherry wine. F. C. Van Wyck. BOUILLON. Pour I quart of cold water over 2 pounds of lean beef, chopped fine. Let it simmer 4 hours. Strain, cool and stir in the beaten white of i egg. Boil until clear, season with salt and white pepper, color with i tea- spoonful of burnt brown sugar, strain and serve. Mrs. Miller. SALSIFY, OR OYSTER PLANT SOUP. One dozen salsify roots, scraped, sliced and put into one pint of boiling water; boil slowly until tender, add I quart of milk i tablespoonful of butter, 2 of flour, rubbed together, 6 whole allspice, i blade of mace, i bay leaf. Stir until it boils. Add salt and pepper, and let it stand ten minutes on the back of the stove. Remove bay leaf and serve. Selected. VERT PRE. Cook I quart of spinach leaves with a teaspoonful of salt in ^ pint of water for 10 minutes, drain, return "Use Imperial French Poultry Seasoning." SOUPS. 9 to kettle, add 2 tablespoonfuls of butter, }4 pint of peas, I bay leaf, i sprig of parsley, 1 small onion and 3 pints of stock. Cook ^ hour, press through sieve and return to kettle. Moisten 2 tablespoonfuls of arrow- roo

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