Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Vegetable Soup
From A year's cookery, 1880
Serves 2
Serve the soup as hot as possible.
A modern interpretation · AI-generated from the original record
Ingredients
- an ounce of butter
- three-quarters of a pint of milk
- a heaped table-spoonful of crushed tapioca
Method
When the water boils, throw in the vegetables, add the butter and a little pepper and salt.
Boil for an hour.
Pass the soup through a colander, and press the vegetables through with the back of a wooden spoon.
Return pulp and soup to the saucepan, add milk, and stir till it boils.
Sprinkle in the crushed tapioca gradually, and boil for about a quarter of an hour, stirring all the time to prevent lumps.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 7. The excerpt below is the record exactly as published.
an ounce of butter and a little pepper and salt. Boil for an hour. Pass the soup through a colander, and press the vegetables through with the back of a wooden spoon. Return pulp and soup to the saucepan, add three-quarters of a pint of milk, and stir till it boils. Sprinkle in gradually a heaped table-spoonful of crushed tapioca
Cook this with the app: pantry check, scaling, and the assistant.