Portuguese Soup
A historical recipe from The soup and sauce book, by Elizabeth Douglas.
A historical recipe
The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.
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 soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). 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.
Portugal. Associated with Portugal by a demonym leading its title: Portuguese (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
- 1 oz. butter
- a quart of hot water
- 3 tomatoes
- 1 Spanish onion
Method
- 3 tomatoes 1 Spanish onion A small bunch of herbs 2 large slices of stale bread 1 oz.
- grated cheese (parmesan) 1 quart hot water 1 oz.
- butter Cut up the tomatoes and onions.
- Fry a light brown in butter.
- Put them in a stew-pan and cover with a quart of hot water.
- Let it boil, and then stand aside to simmer for half-an-hour.
- Strain off the liquid.
- Rub the vegetables through a coarse sieve.
- Return to the fire, season, and make very hot.
- Break up the bread and put it in the bottom of a hot soup tureen.
- Sprinkle a little of the grated cheese upon it.
- Pour the soup over it.
- Sprinkle the rest of the cheese on the soup.