Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Broth with Potato Dumplings
From Cookery for every household, 1914
Serves 6
Any stock or broth may be used for this soup, but it must be well flavoured and of a good colour.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 pts. good broth or brown stock
- 1 head of celery
- 1 table-sp. chopped parsley
- Seasoning
- Potato dumplings
Method
Remove from the broth all grease, strain it into a saucepan and bring it to the boil.
Season to taste and add the celery, well washed and cut in fine shreds.
Boil 10 to 15 minutes, or until the celery is nearly tender.
Then add the potato dumplings, cook them 5 minutes, sprinkle in the parsley, and the soup will be ready for serving.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 64. The excerpt below is the record exactly as published.
Broth with Potato Dumplings 3 pts. good broth or brown stock. 1 head of celery. 1 table-sp. chopped par- sley. Seasoning. Potato dumplings. Any stock or broth may be used for this soup, but it must be well flavoured and of a good colour. Remove from it all grease, strain it into a saucepan and bring it to the boil. Season to taste and add the celery, well washed and cut in fine shreds. Boil 10 to 15 minutes, or until the celery is nearly tender. Then add the potato dumplings (see Recipe 1293), cook them 5 minutes, sprinkle in the parsley, and the soup will be ready for serving. Time to cook, about \ hour. Probable cost, Is. Quantity, 3 pints. 6. Cock-a-Leekie 1 old fowl. 6 or 8 leeks. 1 table-sp. chopped par- sley
Cook this with the app: pantry check, scaling, and the assistant.