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French Family Soup

From Warne's Everyday Cookery (1929).

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A historical recipe

Warne's Everyday Cookery, by various (1929).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

  1. 4 quarts of water
  2. 4 Ibs. of brisket
  3. a teacupful of cold water
  4. 2 small carrots
  5. 2 onions

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. (Pot au Feu.) Time—about 4 hours.
  2. 4 quarts of water;
  3. 2 small carrots;
  4. } head of celery;
  5. } cabbage;
  6. 4 Ibs.
  7. of brisket;
  8. 2 onions each stuck with 2 cloves;
  9. 12 peppercorns;
  10. 2 teaspoonsful of salt;
  11. t bunch of herbs;
  12. 1 turnip.
  13. The Pot au Feu is a standing institution in France and other Continental countries.
  14. The meat is usually served as a separate course, the vegetables being used as a garnish to either the meat or soup.
  15. Wash the meat and put it into the stock pot with the water, set it over a slow fire, and let it boil gently, carefully taking off the scum.
  16. Pour in a teacupful of cold water to enable the scum to rise.
  17. When no more scum rises, add the vegetables washed and prepared.
  18. Cut the carrots in slices, stick the onions with cloves, cut the turnip into four pieces.
  19. Wash and trim the cabbage, add 2 teaspoonsful of salt and the peppercorns.
  20. Put all into the pot and boil gently for 3 hours.
  21. Take out the meat, taste and season the soup if necessary ;
  22. strain the broth into a tureen, cut the vegetables into rounds or dice, and serve them with the broth.
  23. The _ meat is used as a joint.
  24. The addition of a few bones improves the _ soup.
  25. Serve the cabbage with the meat.

Plating

Cookware for this recipe

  • Large pot
  • Chef's knife
  • Cutting board
  • Sieve
Source not stated by archive.org
Credit

From Warne's Everyday Cookery (1929), printed page 36, digitised by the Internet Archive: https://archive.org/details/warneseverydayco0000unse

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.