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Turkish Soup

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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 Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.

Turkey. Associated with Turkey by a demonym leading its title: Turkish (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

  • 1½ cups stewed
  • 1½ tablespoons flour Cook rice

Method

  1. 5 cups Brown Soup Stock ¼ cup rice 1½ cups stewed and strained tomatoes Bit of bay leaf 2 slices onion 10 peppercorns ¼ teaspoon celery salt 2 tablespoons butter 1½ tablespoons flour Cook rice in Brown Stock until soft.
  2. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes.
  3. Combine mixtures, rub through sieve, and bind with butter and flour cooked together.
  4. Season with salt and pepper if needed.