Boil a quarter of a pound of macaroni in a quart of water
for ten minutes, then strain it off, and throw it into two quarts
of boiling stock; let simmer gently for half an hour, when
serve with grated cheese, separately.
Rice Soup.
Wash well two ounces of the best Patna rice, strain off the
water, put the rice into a stewpan, with a quart of cold stock,
place it upon the fire, and let simmer about half an hour, until
the rice is very tender, but not in pulp.
Chestnut Soup.
Boil about a quart of large chestnuts for twenty minutes in
salted water, then peel them and chop fine. Place them in a
saucepan with a quart of water, the thinly pared rind of a
lemon and a tablespoonful each of sugar and salt. Cook gently
for half an hour and then rub the whole through a fine sieve.
Now put the soup back in the saucepan with two quarts of
good white stock, and add a tablespoonful each of chopped pa✪ Chestnut Souprs-
ley and pepper to taste. Simmer very gently for twenty minutes,
stirring the soup constantly, and then pass it again through
a sieve.
Sippets of dry toast should be served with this soup.
Chestnut Soup. (Another Method.)
Throw about fifty chestnuts into boiling water for a few
minutes and then peel carefully. Put them in a saucepan with
just sufficient veal or other stock to cover them, add two table-
spoonfuls of breadcrumbs, pepper, salt, and nutmeg to taste,
and cook for two hours. Now add hot milk in the proportion
of a pint to each quart of the soup. Press the whole through
STANDARD COOKERY. :3
a sieve, stir in a tablespoonful of sherry and the yolk of an
egg✪ Chestnut Soup (Another Method), and serve hot with croutons of toasted or fried bread.
Chlodnik.
Boil a quantity of rhubarb in water without sugar so as to
make a strong and very sour liquor. To one quart of the
hot liquor add four cooked beetroots cut in thick slices, two
small pickled cucumbers cut into dice, the meat of two small
or one moderately large crab minced finely and three hard-
boiled eggs cut in slices. Simmer the whole gently for half
an hour, then let it cool, and beat into it a pint of good sour
cream✪ Chlodnik, after which rub the whole through a sieve and set it
upon the ice and serve cold.
Pumpkin Soup.
For this is needed a large ripe pumpkin weighing about a
pound and a half; but an excellent substitute can be made
with a thoroughly ripe vegetable marrow, which should be of
a deep golden color.
Peel and cut it into thick slices, carefully removing the seeds,
and place in a stewpan, adding sufficient water to cover.
Sprinkle with a little salt and let it boil gently for five minutes,
after which pour away the water and pass the pumpkin through
a sieve. Next add the pulp to two ounces of butter, pre-
viously melted in a stewpan, and stir for a few minutes be-
fore adding a pint of clear stock, boiling hot.
Now soak a quarter of a pound of stale bread-crumbs in
a pint of milk, add a small sliced onion and a gill of water,
bring the whole to boiling point and add it to the soup, which
should now be allowed to simmer gently for twenty minutes.
It will be necessary to stir it from time to time, and to remove
any scum that may appear. A couple of bay leaves will im-
prove the flavor. ✪ Pumpkin Soup
Page 27 · 6 recipe records on this page
Presented as published in 1912. 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
Boil a quarter of a pound of macaroni in a quart of water for ten minutes, then strain it off, and throw it into two quarts of boiling stock; let simmer gently for half an hour, when serve with grated cheese, separately.
Rice Soup.
Wash well two ounces of the best Patna rice, strain off the water, put the rice into a stewpan, with a quart of cold stock, place it upon the fire, and let simmer about half an hour, until the rice is very tender, but not in pulp.
Chestnut Soup.
Boil about a quart of large chestnuts for twenty minutes in salted water, then peel them and chop fine. Place them in a saucepan with a quart of water, the thinly pared rind of a lemon and a tablespoonful each of sugar and salt. Cook gently for half an hour and then rub the whole through a fine sieve.
Now put the soup back in the saucepan with two quarts of good white stock, and add a tablespoonful each of chopped parsley and pepper to taste. Simmer very gently for twenty minutes, stirring the soup constantly, and then pass it again through a sieve.
Sippets of dry toast should be served with this soup.
Chestnut Soup. (Another Method.)
Throw about fifty chestnuts into boiling water for a few minutes and then peel carefully. Put them in a saucepan with just sufficient veal or other stock to cover them, add two tablespoonfuls of breadcrumbs, pepper, salt, and nutmeg to taste, and cook for two hours. Now add hot milk in the proportion of a pint to each quart of the soup. Press the whole through
a sieve, stir in a tablespoonful of sherry and the yolk of an egg, and serve hot with croutons of toasted or fried bread.
Chlodnik.
Boil a quantity of rhubarb in water without sugar so as to make a strong and very sour liquor. To one quart of the hot liquor add four cooked beetroots cut in thick slices, two small pickled cucumbers cut into dice, the meat of two small or one moderately large crab minced finely and three hardboiled eggs cut in slices. Simmer the whole gently for half an hour, then let it cool, and beat into it a pint of good sour cream, after which rub the whole through a sieve and set it upon the ice and serve cold.
Pumpkin Soup.
For this is needed a large ripe pumpkin weighing about a pound and a half; but an excellent substitute can be made with a thoroughly ripe vegetable marrow, which should be of a deep golden color.
Peel and cut it into thick slices, carefully removing the seeds, and place in a stewpan, adding sufficient water to cover. Sprinkle with a little salt and let it boil gently for five minutes, after which pour away the water and pass the pumpkin through a sieve. Next add the pulp to two ounces of butter, previously melted in a stewpan, and stir for a few minutes before adding a pint of clear stock, boiling hot.
Now soak a quarter of a pound of stale bread-crumbs in a pint of milk, add a small sliced onion and a gill of water, bring the whole to boiling point and add it to the soup, which should now be allowed to simmer gently for twenty minutes. It will be necessary to stir it from time to time, and to remove any scum that may appear. A couple of bay leaves will improve the flavor.
Records on this page
Chestnut SoupRice SoupChestnut Soup (Another Method)Veal SoupChlodnikPumpkin Soup