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Dr. J. C. Smith family household and medical book, 1840-1860
Page 20
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great experience and reflection, it is to be hoped young salad makers will not attempt any improvement upon it. For Soup for the Poor The soup is made of the legs, skins, and clods of Beef, Split peas, carrots, onions pepper, salt & flour. The meat and peas are well boiled, the latter in three or four bags. The meat is not boiled to rags, but stripped from the bones, cut into pieces about an inch square and put aside in pans. The bones are then put into the boiler till all the goodness is extracted. The following morning (that of sale) it is boiled up with the flour and then the pieces of meat all put in with pepper and salt at the Cook's discretion. 1 1/2 lbs of meat is the proportion to make a gallon of soup - The peas must be good boilers of a bright colour when boiled, and reduced to a pulp or pudding fit for your own table. Turn over
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great experience and reflection, it is to be hoped young salad makers will not attempt any improvement upon it. For Soup for the Poor The soup is made of the legs, skins, and clods of Beef, Split peas, carrots, onions pepper, salt & flour. The meat and peas are well boiled, the latter in three or four bags. The meat is not boiled to rags, but stripped from the bones, cut into pieces about an inch square and put aside in pans. The bones are then put into the boiler till all the goodness is extracted. The following morning (that of sale) it is boiled up with the flour and then the pieces of meat all put in with pepper and salt at the Cook's discretion. 1 1/2 lbs of meat is the proportion to make a gallon of soup - The peas must be good boilers of a bright colour when boiled, and reduced to a pulp or pudding fit for your own table. Turn over
Szathmary Culinary Manuscripts and Cookbooks
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