Ideal Proportions for Soup Making

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

For stock-making

1 pound of meat in stock-making ↝ Pheasant, raw, meat only [Poultry Products]
3 1/2 oz. each of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
3 1/2 oz. each of turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
3 1/2 oz. each of large onions ↝ Onions, raw [Vegetables and Vegetable Products]
4 to 5 oz. leeks ↝ Leeks [Onions]
rather under 1/2 oz. of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two-thirds of an ounce of parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]

Instructions (4)

These proportions are for pot au feu, clear soup, or consommé.
Parsnips are not indispensable, but may be replaced by extra carrots.
Leeks may be replaced by an extra Spanish onion or so if not at hand.
In winter, the proportion of turnip may be reduced by fully one-third.

Original Text · last edited 4 days ago

— for soup.—The question of the proportions
of vegetables to be used in soup making is one that
often perplexes novices, so we may here give the
ideal proportions observed by M. Gouffé, and other
first-rate chefs. For each pound of meat in stock-
making allow 3½oz. each of carrots, turnips, and
large onions, 4 to 5oz. leeks, rather under ½oz. of celery,
and two-thirds of an ounce of parsnip. These last are
not indispensable, but may be replaced by extra carrots;
the leeks, also, if not at hand, may be replaced by an
extra Spanish onion or so; whilst in winter the pro-
portion of turnip may be reduced by fully one-third.
These proportions are for pot au feu, clear soup, or
consommé.

Notes

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