White Soup

Ingredients

• six pounds of lean gravy beef
• half gallon of water
• six pounds of knuckle of veal
• one-fourth pound ham
• four onions
• four heads of celery
• two ounces of blanched sweet almonds
• a pint of cream
• crumbs of two French rolls

Method

1. 1

   Stew beef in water until extracted, remove beef.

2. 2

   Add veal, ham, onions, celery, peppercorns, and herbs.

3. 3

   Stew for 7-8 hours, skimming fat.

4. 4

   Mix crumbs, almonds, cream, and stock, boil for 10 minutes, strain, mix with soup, and serve.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 6. The excerpt below is the record exactly as published.

WHITE SOUP — Put six pounds of lean gravy beef into a saucepan, with half gallon of water and stew gently until all the good is extracted and remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth pound ham, four onions, four heads of celery, cut into small pieces, a few peppercorns and bunch of sweet herbs. Stew gently for seven or eight hours, skimming off the fat as it rises to the top. Mix with the crumbs of two French rolls two ounces of blanched sweet almonds and put in a saucepan with a pint of cream

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