French Vegetable Soup
A historical recipe from Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking, by Catharine Esther Beecher (1873).
A historical recipe
Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking; also, Many Directions for Securing Health and Happiness, by Catharine Esther Beecher (1873). Project Gutenberg eBook #55734.
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 Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking, by Catharine Esther Beecher (1873). Digitised by Project Gutenberg, eBook #55734 (https://www.gutenberg.org/ebooks/55734). 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.
France. Associated with France by a demonym leading its title: French (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
Method
- Take a leg of lamb, of moderate size, and four quarts of water.
- Of potatoes, carrots, cabbage, tomatoes, and turnips, take a tea-cupful of each, chopped fine.
- Salt and black pepper at the rate of one heaping tea-spoonful of salt to each quart of water, and one sixth as much black pepper.
- Wash the lamb, and put it into the four quarts of cold water.
- When the scum rises, take it off carefully with a skimmer.
- After having pared and chopped the vegetables, put them into the soup.
- Carrots require the most boiling, and should be put in first.
- This soup requires about three hours to boil.
- Plain Calf’s Head Soup.—Boil the head and feet in just water enough to cover them;
- when tender, take out the bones, cut in small pieces, and season with marjoram, thyme, cloves, salt, and pepper.
- Put all into a pot, with the liquor, and four spoonfuls of butter;
- stew gently an hour;
- then, just as you take it up, add two or three glasses of port-wine, and the yelks of three eggs boiled hard.