Recipe book.

Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    18/78 (page 12)
    RED SOUP. £ lb. cooked haricot beans. 1 small cooked beetroot. 2 good sized tomatoes or i tea- cupful of tinned tomatoes. i onion. i stick celery, i oz. fat. Salt and pepper. 3 pints water. Cut up the vegetables and put them into the saucepan with the haricot beans and the fat, and toss them about for io minutes. Cover with water and simmer for i\ hours. Put the soup through a sieve or colander. Add the seasoning and re-heat. Average cost 6|d. DR. KITCHENER’S SOUP. 2 ozs. pearl barley. 2 carrots. 2 small onions, quarts of water. \ lb. gravy beef or scrag of mutton. J oz. dripping. 2 ozs. fat bacon. Salt and pepper. Wash off any dry blood from the meat, cut it into small pieces. Cut the bacon into dice. Peel and slice the onions and fry them a little in the dripping. Add the oatmeal and stir it in the hot fat for a few minutes. Put in the meat, the water, seasoning, and herbs. Bring the water to boil and skim well. Scrape the carrots and cut them into small pieces, wash the barley well and add these and the bacon to the soup. Let it simmer for 4 hours, stirring and skimming occasionally. Average cost 7M. ONION SOUP. 6 small onions. 1 large parsnip. 1 carrot. A rasher of ham or bacon. Small piece of celery. 1 or 2 turnips. A few peppercorns. 2 cloves. £ tsp. salt. | pint of milk. 1 quart 2nd stock or water. 2 tsp. corn flour. Prepare the vegetables and put them them into the stock or water with the ham and seasoning and boil till tender. Mash through a wire sieve. Return to saucepan, thicken, if liked, with the corn flour mixed with a little cold milk; let the soup boil, add the milk and serve. Average cost 8d.