Soupe Maigre. No. 3.

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.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two or three onions in slices ↝ Onions, raw [Vegetables and Vegetable Products]
two or three heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two handfuls of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
three cabbage lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
a little spice ↝ Spices, paprika [Spices and Herbs]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
about two quarts of water ↝ Water, tap [Tap water]
the crust of a French roll ↝ Rolls, french [Baked Products]

Instructions (6)

Melt butter in a stewpan over the fire until browned.
Cut onions into slices, celery into two or three heads, spinach into two handfuls, a cabbage, two turnips, a little parsley, three cabbage lettuces.
Stew all these ingredients for about half an hour.
Add about two quarts of water and let it simmer until all the roots are tender.
Add the crust of a French roll.
Send to table.

Original Text

Soupe Maigre. No. 3.

Half a pound of butter, put in a stewpan over the fire, and let it brown. Cut two or three onions in slices, two or three heads of celery, two handfuls of spinach, a cabbage, two turnips, a little parsley, three cabbage lettuces, a little spice, pepper and salt. Stew all these about half an hour; then add about two quarts of water, and let it simmer till all the roots[51] are tender. Put in the crust of a French roll, and send it to table.

Notes

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