White Soup

Ingredients

• 2 small onions
• 1 turnip
• 1 pound potatoes
• 1 stalk celery
• 2 small parsnips
• 3 pints water
• 1/2 pint milk
• 1 tablespoon flour or cornstarch
• 2 tablespoons Crisco
• salt to taste

Method

1. 1

   Cut vegetables into pieces and boil in water with salt and Crisco until soft.

2. 2

   Rub through a sieve, return to pot with milk, and boil.

3. 3

   Mix flour with cold water or milk, add to soup, and boil for 10 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 99. The excerpt below is the record exactly as published.

White Soup Fried Fillets of Haddock Roast Chicken, Bread Sauce Potato Chips Brussels Sprouts Cress and Orange Salad Iced Castle Puddings Coffee *White Soup—2 small onions, 1 turnip, 1 pound potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints water, % pint milk, 1 table- spoon flour or cornstarch, 2 table- spoons Crisco, and salt to taste. Cut about 2 pounds of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in.the water with salt and Crisco. Rub them through steve or colander, put them back in the stew pan with milk, and let boil. Put in 172 flour, mixed smoothly with little . cold water or milk, let soup boil for 10 minutes, and then serve. April 6 Broiled Soft Shell Crabs *Sweetbreads with Mushroom Puree Boiled Bermuda Onions New Green Peas Lettuce and Radish Salad Fried Cornstarch Pudding Coffee *Sweetbreads with Mushroom Puree— Blanch and prepare sweetbreads, by cutting away all the windpipes and fibrous nerves. When they are quite cool, put under a weight to flatten well. Dip them in melted Crisco and broil, without browning too much, over a clear fire. Put sweetbreads on very thin slices of round toast and serve with this puree poured over all: Chop 1 dozen fresh mushrooms and put them to cook with % pint of cream and % cup fine’ breadcrumbs.” Cook them in double boiler till mushrooms can be pressed through rather fine sieve. Return this puree to fire, season with salt and white pepper, and let get as hot as possible before using it for sweetbreads. April 7 Grilled Brook Trout *Spring Lamb Steak, a la Minute Lentil Croquettes Potato Rissoles Grapefruit Salad Cheese Crackers Golden Parfait Coffee *Spring Lamb Steak, ala Minute—Rub some fillets of spring lamb steak with salt and pepper, and fry them gently in 3 tablespoons Crisco which has been melted in an iron frying pan, until thoroughly cooked. Remove from frying pan and keep hot. Put 12 large fresh mushroom caps in pan and cook until tender, adding % A Calendar of Dinners cup cream and salt and pepper to taste. Put lamb steak on hot platter, garnish with mushroom caps, and pour sauce around. April 8 *Red Pottage Boudins of Ham with Peas Roast Ribs of Beef Yorkshire Pudding Potatoes Cauliflower Chiffonade Salad Rhubarb Tart and Custard Coffee *Red Pottage—% a pound dried beans, 1 teacup tomato puree, 1 beet, 2 tablespoons Crisco

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