Hasty Soup
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
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 Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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.
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Ingredients
- two and a half pounds in all
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of browned flour
- 2 quarts of water
- 2 handfuls of fried bread
- 1 tablespoonful of walnut catsup
- two quarts of cold water
Method
- The trimmings of your roast beef, and any other cold meat you may have—about two and a half pounds in all, chopped very fine.
- 2 tablespoonfuls of butter.
- 2 tablespoonfuls of browned flour.
- 2 quarts of water.
- 2 handfuls of fried bread.
- Pepper and salt.
- 1 tablespoonful of walnut catsup.
- Put meat, butter, salt and pepper into a saucepan;
- add two quarts of cold water, and bring slowly to a boil.
- Cook half an hour after the boil fairly begins.
- Strain hard through a thin cloth;
- thicken with browned flour;
- add the catsup;
- boil up once, and pour over the fried bread in the tureen.