Egyptian Purée or Lentil Soup
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Egypt. Associated with Egypt by a demonym leading its title: Egyptian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 sticks of celery
- one dessertspoonful of celery seed tied
- 2 quarts of water
- 1 good-sized onion
Method
- Ingredients--1 pint of Egyptian lentils.
- 1 good-sized onion.
- Carrot and turnip.
- 3 sticks of celery, or one dessertspoonful of celery seed tied in a piece of muslin.
- 2 quarts of water, or liquor from a leg of mutton.
- Pepper and salt.
- Method.--Wash the lentils thoroughly.
- Then boil them in the water with the vegetables, cut in small pieces, from two to three hours, stirring occasionally;
- when quite cooked, rub through a wire sieve;
- season to taste.
- Make the soup hot in a stewpan, stirring all the time.
- Serve with fried croutons of bread.
- Note.--This soup is much improved if it is rubbed through a hair sieve, after it has been through the wire sieve.