Two pounds beef soup bone, trimmings from shoulder and neck,
6 quarts of cold water, 4 ounces barley, 4 pepper corns, 1 carrot, 1
turnip, 1 onion with 6 cloves stuck in it, 1 leek, 1 stalk of celery,
salt✪ Barley Soup to taste. Wash the meat and put in soup pot. Add the water
and vegetables and seasoning; simmer 3 hours. Wash the barley and
boil separately in 1 quart of salted water 2 hours. Dice some mut-
ton, and cook separately in some of the broth for 1 hour. Drslin
meat into mutton broth, then drain water from barley ; skim grease
from broth and strain 3 quarts of broth over the meat and barley.
Boil 10 minutes; add a caramel made with 1% tablespoons light
brown sugar. Serve hot.
White Soup.
Boil 1 large chicken until done. There should be 1 quart of
liquor left, into which put a few pieces of mace. Leave it to simmer
while preparing the paste. Cut white meat from the chicken.
Blanch 12 almonds and pound them fine in a mortar, add the
chicken, little at a time, and pound with the almonds until smooth.
Add the yolks of 4 hard boiled eggs and 4 biscuits that have been
grated and soaked in 1 pint of milk. Pound until all is smooth,
strain the liquor and thin the paste ; put the other half in a kettle
and let come to a quick boil. Add thickening, and let it simmer a few
minutes to avoid having it curdle.
Qumbo.
Put on a soup bone with 3 quarts of cold water, let it simmer
for 3 hours. Add half of a fried chicken, 1 pint of orka, 1 teacup of
rice, 1 Irish potato and 1 onion. Let it boil until reduced to 2 quarts.
Add a small quantity of finely chopped ham, salt and pepper to
taste. Put on soup bone at 9 o'clock, adding chicken and ham at
11 o'clock, and the vegetables at 12 o'clock.
Black Bean Soup. •
Soak 1 coffee cup of beans at night. Put on next day with a
18 KENTUCKY RECEIFT BOOK.
* knuckle of veal or a soup bone. • After 4 hours boiling take off and
strain. Shred some of the meat and put back into the kettle with
the soup. Thicken with 1 heaping tablespoon of browned flour, salt
and pepper to taste. While cooking add spice and cloves. When
done pour into tureen and add 3 hard boiled eggs sliced, 2 lemons,
1 tea cup of port wine. Serve at once.
Noodles.
Half pound of flour, 3 eggs, 1 teaspoon butter, 2 tablespoons
lukewarm water. Sift flour on marble slab ; stir the water and well-
beaten eggs together for several minutes; gradually add the flour.
Knead paste for 10 minutes, folding over like bread dough; then
set aside for 20 minutes. Roll noodles quite thin, and cut into strips
2 inches wide. Leave them on boar^ half an hour to dry. About 1
cup of noodles is required for 1 quart of consomme. Boil rapidly
for 10 minutes in soup, and it is ready to serve.
Soup Paste.
These pastes may serve as a garnish for consomme or puree. A
mixture of cream and eggs form their foundation. To make paste,
break in a bowl 4 yolks and white of 1 egg, a dash of cayenne pepper,
salt and nutmeg. Beat egg and seasoning together. Then add 1
gill of cream and 1 gill of milk. Strain through a fine sieve, put in
timbale molds and place them in pan, surround with boiling water,
set pan in oven until the paste is firm in center. When cool cut in
slices of fancy shape. Place in tureen and add 1 quart of consomme.
Serve at once.
Com Chowder. ✪ Mutton Broth
Page 9 · 7 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Two pounds beef soup bone, trimmings from shoulder and neck, 6 quarts of cold water, 4 ounces barley, 4 pepper corns, 1 carrot, 1 turnip, 1 onion with 6 cloves stuck in it, 1 leek, 1 stalk of celery, salt to taste. Wash the meat and put in soup pot. Add the water and vegetables and seasoning; simmer 3 hours. Wash the barley and boil separately in 1 quart of salted water 2 hours. Dice some mutton, and cook separately in some of the broth for 1 hour. Drain meat into mutton broth, then drain water from barley ; skim grease from broth and strain 3 quarts of broth over the meat and barley. Boil 10 minutes; add a caramel made with 1% tablespoons light brown sugar. Serve hot.
White Soup.
Boil 1 large chicken until done. There should be 1 quart of liquor left, into which put a few pieces of mace. Leave it to simmer while preparing the paste. Cut white meat from the chicken. Blanch 12 almonds and pound them fine in a mortar, add the chicken, little at a time, and pound with the almonds until smooth. Add the yolks of 4 hard boiled eggs and 4 biscuits that have been grated and soaked in 1 pint of milk. Pound until all is smooth, strain the liquor and thin the paste ; put the other half in a kettle and let come to a quick boil. Add thickening, and let it simmer a few minutes to avoid having it curdle.
Qumbo.
Put on a soup bone with 3 quarts of cold water, let it simmer for 3 hours. Add half of a fried chicken, 1 pint of orka, 1 teacup of rice, 1 Irish potato and 1 onion. Let it boil until reduced to 2 quarts. Add a small quantity of finely chopped ham, salt and pepper to taste. Put on soup bone at 9 o'clock, adding chicken and ham at 11 o'clock, and the vegetables at 12 o'clock.
Black Bean Soup. •
Soak 1 coffee cup of beans at night. Put on next day with a
* knuckle of veal or a soup bone. • After 4 hours boiling take off and strain. Shred some of the meat and put back into the kettle with the soup. Thicken with 1 heaping tablespoon of browned flour, salt and pepper to taste. While cooking add spice and cloves. When done pour into tureen and add 3 hard boiled eggs sliced, 2 lemons,
1 tea cup of port wine. Serve at once.
Noodles.
Half pound of flour, 3 eggs, 1 teaspoon butter, 2 tablespoons lukewarm water. Sift flour on marble slab ; stir the water and wellbeaten eggs together for several minutes; gradually add the flour. Knead paste for 10 minutes, folding over like bread dough; then set aside for 20 minutes. Roll noodles quite thin, and cut into strips
2 inches wide. Leave them on boar^ half an hour to dry. About 1 cup of noodles is required for 1 quart of consomme. Boil rapidly for 10 minutes in soup, and it is ready to serve.
Soup Paste.
These pastes may serve as a garnish for consomme or puree. A mixture of cream and eggs form their foundation. To make paste, break in a bowl 4 yolks and white of 1 egg, a dash of cayenne pepper, salt and nutmeg. Beat egg and seasoning together. Then add 1 gill of cream and 1 gill of milk. Strain through a fine sieve, put in timbale molds and place them in pan, surround with boiling water, set pan in oven until the paste is firm in center. When cool cut in slices of fancy shape. Place in tureen and add 1 quart of consomme. Serve at once.
Com Chowder.
Records on this page
Barley SoupMutton BrothWhite SoupQumboBlack Bean SoupNoodlesCom Chowder