Spring and Summer Soup Without Stock
Serves 6
A pint of green peas, cooked in the soup the last half hour, is a great addition.
A modern interpretation · AI-generated from the original record
Ingredients
- Quarter of a pound of salt pork
- three large table-spoonfuls of butter
- three large young onions
- half a small head of cabbage
- three potatoes
- half a small carrot
- half a small white turnip
- three table-spoonfuls of flour
- two quarts of water
- six large slices of toasted bread
- salt
- pepper
- one small parsnip
Method
Cut the pork into thin slices; place these in the soup pot and let them fry out slowly.
Have the vegetables (except the potatoes) cut quite fine, and when the pork is cooked, put the vegetables into the pot with it.
Cover tightly, and let cook very gently for one hour.
Stir frequently to prevent burning.
Add boiling water and let simmer gently for one hour, then add the sliced potatoes and flour mixed with a little cold water.
Season with salt and pepper, and simmer gently an hour longer.
Serve over toasted bread.
Nutrition per serving
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 35. The excerpt below is the record exactly as published.
pring and Summer Soup "Without Stock. Quarter of a pound of salt pork, or three large table- spoonfuls of butter ; three large young onions, half a small head of cabbage, three potatoes, half a small carrot, half a small white turnip, three table- spoonfuls of flour, two quarts of water, six large slices of toasted bread, salt, pepper, one small parsnip
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