Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Puree of Vegetable Soup
From Soyer's standard cookery, 1912
Serves 6
The soup should be thickish.
A modern interpretation · AI-generated from the original record
Ingredients
- three onions
- three turnips
- one carrot
- four potatoes
- a quarter of a pound of butter
- the same of lean ham
- a bunch of parsley
- a good spoonful of flour
- two quarts of stock
- a pint of boiling milk
- a little salt
- a little sugar
Method
Peel and finely cut the onions, turnips, carrot, and potatoes.
Put them in a stewpan with butter, ham, and parsley.
Cook for ten minutes over a sharp fire.
Add flour, mix well, then add stock and boiling milk.
Stir until boiling, season, rub through a sieve, boil again, skim, and serve with croutons.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.
Puree of Vegetable Soup. Peel and cut up very finely three onions, three turnips, one * See page 62. 8 STANDARD COOKERY. carrot, and four potatoes, which put into a stewpan, with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley; pass them ten minutes over a sharp fire, then add a good spoonful of flour, which mix well in, add two quarts of stock, and a pint of boiling milk; stir it until boiling; season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.