Spanish Soup
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (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
- 4 cups Brown Stock
- 2 cups tomato pulp
- 4 tablespoons butter
- 5 tablespoons flour
- 2 tablespoons freshly grated horseradish
- 1/2 tablespoon Worcestershire Sauce
- 1/2 cup hot cooked rice
- 1 medium-sized onion
Method
- 4 cups Brown Stock.
- 2 cups tomato pulp.
- 1 large, green, finely chopped pepper.
- 1 medium-sized onion, finely chopped.
- 4 tablespoons butter.
- 5 tablespoons flour.
- 2 tablespoons freshly grated horseradish.
- 1/2 tablespoon Worcestershire Sauce.
- Salt, pepper and cayenne, or A few drops Tobasco Sauce.
- 1/2 cup hot cooked rice.
- PROCESS: Cook pepper and onion in butter five minutes.
- Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp;
- let simmer twenty minutes.
- Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco.
- Before serving add Worcestershire, horseradish and rice.