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Spring Soup

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

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 Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). 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

Method

  1. 2 carrots, 1 turnip, 1/2 head celery, 10 small spring onions, 1 tea-cup of cauliflower cut into little branches, heart of small white cabbage lettuce, small handful of sorrel, 1 leaf each of chervil and of tarragon, 1/4 pint of peas, 1/4 pint asparagus points, 1/4 pint croutons, 1 quart of water.
  2. Cut the carrots and turnip into small rounds, or to shape;
  3. add them with the chopped-up celery, whole onions, and cauliflower, to a quart of water, and bring to the boil;
  4. simmer for 1/2 an hour.
  5. Stamp the sorrel and lettuce into small round pieces, and add them with the leaf of chervil and tarragon to the soup, together with 1 teaspoonful of sugar.
  6. When all is quite tender add the peas and asparagus points, freshly cooked;
  7. serve with croutons.