Westmoreland Soup

Ingredients

• 1 lb. lentils
• 1 breakfastcupful tomatoes
• 1 onion
• a parsnip
• and a bit of turnip
• 1 teacupful of milk
• 1 or 2 cloves
• Some peppercorns
• 2 quarts of second stock
• A dessertspoonful flour

Method

1. 1

   Put all into the saucepan with the exception of the flour and milk, and boil for an hour or until ready, and rub through a wire sieve; add the milk, and if not thick enough the flour mixed with it.

2. 2

   Season to taste.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 8. The excerpt below is the record exactly as published.

WESTMORELAND SOUP, A /iflCiifelfu i lb. lentils. Ureakfastcupful tomatoes. 1 onion, a parsnip and a bit of turnip. teacupful of milk. 1 or 2 cloves. Some peppercorns. quarts of second stock. A dessertspoonful flour

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