White Vegetable Soup

Ingredients

• 1 oz. Brown & Polson’s “ Patent ’’ Corn Flour.
• 1 Carrot
• Turnip
• Onion.
• 1 Leek.
• 1 Stick Celery
• Salt and osnee
• oz. Butter.
• 1 pint White Stock.
• 4 pint Milk.
• 2 Bay Leaves.
• 1 tea-spoonful Castor Sugar.

Method

1. 1

   Cut the vegetables into shreds.

2. 2

   Put into a saucepan with the melted butter, and cook for five minutes without browning.

3. 3

   Add the bay leaves, salt, sugar and stock (boiling).

4. 4

   Simmer for fifteen minutes till the vegetables are soft.

5. 5

   Mix the Corn Flour with the milk and add.

6. 6

   Boil for a few minutes while stirring carefully.

7. 7

   Remove the bay leaves and serve.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 2. The excerpt below is the record exactly as published.

White Vegetable Soup 1 oz. Brown & Polson’s “ Patent ’’ Corn Flour. 1 Carrot, Turnip, Onion. 1 Leek. 1 Stick Celery, Salt and osnee oz. Butter. 1 pint White Stock. 4 pint Milk. 2 Bay Leaves. 1 tea-spoonful Castor Sugar.

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