Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariannut-free

Spring Soup

Name: Spring Soup
Yield: 8 servings
Ingredients: Half a pint of green peas; half a pint of cauliflower; one pint of turnip, carrot, celery and string beans; half a cupful of tomato; half a pint of asparagus heads; three table-spoonfuls of butter; three table-spoonfuls of flour; salt; pepper

From Miss Parloa's new cook book and marketing guide, 1880

Serves 8

A modern interpretation · AI-generated from the original record

Ingredients

Half a pint of green peas
half a pint of cauliflower
one pint of turnip, carrot, celery and string beans
half a cupful of tomato
half a pint of asparagus heads
three table-spoonfuls of butter
three table-spoonfuls of flour
salt
pepper

Method

Cook all the vegetables, except the peas and tomato, in water to cover for one hour.
Cook butter and dry flour together until smooth, but not brown; stir into the heated stock.
Add the tomato and simmer gently for fifteen minutes; then strain.
Add the peas and cooked vegetables to the strained soup, and simmer again for thirty minutes.
Serve small slices of toasted bread in a separate dish.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 34. The excerpt below is the record exactly as published.

Spring Soup. Half a pint of green peas, half a pint of cauliflower, one pint of turnip, carrot, celery and string beans (all the four vegetables being included in the pint), half a cupful of tomato, half a pint of asparagus heads, two quarts of soup stock — any kind will do ; three table-spoonfuls of butter, three table- spoonfuls of flour, and salt and pepper. Cook all the vegetables, except the peas and tomato, in water to cover one hour. Cook butter and dry flour together until smooth, but not brown ; stir into the stock, which has been heated to SOUPS. 93 the boiling point. Now add the tomato and simmer gently fifteen minutes; then strain. Add the peas and cooked vegetables to the strained soup, and simmer again for thirty minutes. Serve small slices of toasted bread in a separate dish. Spring 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 flou

Cook this with the app: pantry check, scaling, and the assistant.