Soup A-la-sap

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

Soup base

half a pound of grated potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
one pound of beef sliced thin ↝ Beef, ground, raw [Ground beef]
one pint of grey peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
three ounces of rice ↝ Rice, cooked, NFS [Rice]
six pints of water ↝ Water, tap [Tap water]

Finishing

two heads of celery sliced ↝ Celery, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
fried bread ↝ Bread, dough, fried [Yeast breads]

Instructions (6)

Boil half a pound of grated potatoes, one pound of beef sliced thin, one pint of grey peas, one onion, and three ounces of rice, in six pints of water to 1015.
Strain it through a colander.
Pulp the peas to it.
Turn it into a saucepan again, with two heads of celery sliced.
Stew it tender, adding pepper and salt.
When you serve, add fried bread.

Original Text

Soup A-la-sap.

Boil half a pound of grated potatoes, one pound of beef sliced thin, one pint of grey peas, one onion, and three ounces of rice, in six pints of water to 101five; strain it through a colander, then pulp the peas to it, and turn it into a saucepan again, with two heads of celery sliced: stew it tender, adding pepper and salt; and when you serve, fried bread.

Notes

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