Yam Soup

Ingredients

• 1 lb. of peeled yam
• 1 onion
• Pepper
• salt
• 2 ozs. dripping
• Bacon rind
• Grate of nutmeg
• 3 pints of water
• 1 gill Fussell’s unsweetened milk

Method

1. 1

   Melt the dripping.

2. 2

   Cut up the yam and stir in the dripping for ten minutes, do not brown.

3. 3

   Add the water, onion, and bacon rind, bring to a boil, and as the yam softens, mash it up.

4. 4

   Pass through a sieve, return to the saucepan, add the milk, nutmeg, and seasoning.

5. 5

   Serve with sippets of toast.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 33. The excerpt below is the record exactly as published.

YAM SOUP. 1 lb. of peeled yam 1 onion Pepper and salt 2 ozs. dripping Bacon rind Grate of nutmeg 3 pints of water 1 gill Fussell’s unsweetened milk

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