Soup Maigre

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six middle sized onions, peeled and cut small ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of celery, clean washed and picked, cut it into pieces about half an inch in length ↝ Celery, raw [Vegetables and Vegetable Products]
a large handful of spinach clean washed and picked ↝ Spinach, raw [Vegetables and Vegetable Products]
a good lettuce (if it can be got) cut small ↝ Lettuce, raw [Lettuce and lettuce salads]
a bundle of parsley chopped fine ↝ Parsley, raw [Not included in a food category]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
two quarts of water ↝ Water, tap [Tap water]
a handful of hard dry crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
about a quarter of an ounce of ground pepper
three blades of mace beat fine ↝ Spices, mace, ground [Spices and Herbs]
the yolks of two eggs, beat up ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
a pint of green pease ↝ Green peas, raw [Other starchy vegetables]

Instructions (12)

Put half a pound of butter into a deep stew-pan, shake it about, and let it stand till it has done making a noise.
Throw in six middle sized onions, peeled and cut small, and shake them about.
Take a bunch of celery, clean washed and picked, cut it into pieces about half an inch in length.
Add a large handful of spinach clean washed and picked, a good lettuce (if it can be got) cut small, and a bundle of parsley chopped fine.
Shake all these well together in the pan for a quarter of an hour.
Stew in a little flour: stir all together in the stew-pan.
Put in two quarts of water.
Throw in a handful of hard dry crust, with about a quarter of an ounce of ground pepper, and three blades of mace beat fine.
Stir all together, and let it boil gently for about half an hour.
Take it off, beat up the yolks of two eggs, and stir them in with one spoonful of vinegar.
Pour the whole into a soup dish, and send it to table.
If the season of the year will admit, a pint of green pease boiled in the soup will be a material addition.

Original Text

Soup Maigre.
PUT half a pound of butter into a deep stew-pan, shake it about, and let it stand till it has done making a noise; then throw in six middle sized onions, peeled and cut small, and shake them about. Take a bunch of celery, clean washed and picked, cut it into pieces about half an inch in length; a large handful of spinach clean washed and picked, a good lettuce (if it can be got) cut small, and a bundle of parsley chopped fine. Shake all these well together in the pan for a quarter of an hour, and then stew in a little flour: stir all together in the stew-pan, and put in two quarts of water. Throw in a handful of hard dry crust, with about a quarter of an ounce of ground pepper, and three blades of mace beat fine. Stir all together, and let it boil gently for about half an hour; then take it off, beat up the yolks of two eggs, and stir them in with one spoonful of vinegar. Pour the whole into a soup dish, and send it to table.—If the season of the year will admit, a pint of green pease boiled in the soup will be a material addition.

Notes

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