Gourd Soup

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (8)

three or four [gourds] ↝ Gourd, dishcloth (towelgourd), raw [Vegetables and Vegetable Products]
two or three onions ↝ Onions, raw [Vegetables and Vegetable Products]
a good bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of crust of bread ↝ Bread, Italian [Baked Products]
two quarts of good consommé
salt ↝ Salt, table, iodized [Spices and Herbs]
Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (9)

Slice three or four gourds (full-grown, but not those that have hard skins).
Put the sliced gourds in a stew-pan with two or three sliced onions and a good bit of butter.
Set them over a slow fire until quite tender, being careful not to let them burn.
Add two ounces of crust of bread and two quarts of good consommé.
Season with salt and Cayenne pepper.
Boil for ten minutes or a quarter of an hour.
Skim off all the fat.
Pass the soup through a tamis.
Make the soup quite hot and serve with fried bread.

Original Text · last edited 5 days ago

Gourd Soup,

Should be made of full-grown gourds, but not those that have hard skins; slice three or four, and put them in a stew-pan, with two or three onions, and a good bit of butter; set them over a slow fire till quite tender (be careful not to let them burn); then add two ounces of crust of bread, and two quarts of good consommé; season with salt and Cayenne pepper: boil ten minutes, or a quarter of an hour; skim off all the fat, and pass it through a tamis; then make it quite hot, and serve up with fried bread.

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066