Vegetable Soup. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

two cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
two coss lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
one hard cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
six onions ↝ Onions, raw [Vegetables and Vegetable Products]
one large carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
three heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a little tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a little flour fried in a quarter of a pound of butter (or less will do) ↝ Flour, 00 [Cereal Grains and Pasta]
a quarter of a pound of butter (or less will do) ↝ Butter, stick, unsalted [Dairy and Egg Products]
three quarts of boiling water ↝ Water, tap [Tap water]
some crumbs of stale bread ↝ Bread, pumpernickel [Baked Products]

Instructions (2)

Take two cabbage and two coss lettuces, one hard cabbage, six onions, one large carrot, two turnips, three heads of celery, a little tarragon, chervil, parsley, and thyme, chopped fine, and a little flour fried in a quarter of a pound of butter (or less will do).
Then add three quarts of boiling water; boil it for two hours, stir it well, and add, before sending it to table, some crumbs of stale bread: the upper part of the loaf is best.

Original Text

Vegetable Soup. No. 2.

Take two cabbage and two coss lettuces, one hard cabbage, six onions, one large carrot, two turnips, three heads of celery, a little tarragon, chervil, parsley, and thyme, chopped fine, and a little flour fried in a quarter of a pound of butter (or less will do). Then add three quarts of boiling water; boil it for two hours, stir it well, and add, before sending it to table, some crumbs of stale bread: the upper part of the loaf is best.

Notes

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