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John and Henry Locke cookery archive, item 1, 1852
Page 41
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Celery Soup Cut up and boil in milk the white parts of a dozen heads of celery. with a few blades of mace a handfull of white pepper corns and a little salt until tender. Thicken it in boil and rub it through a seive. put it back in the pan with four ounces of fresh butter. Stir it until it boils - and put in the hearts of 3 or 4 heads of celery boiled tender and cut up about an inch and half long. _____ Onion soup is made the same substituting onions for celery. Some small onions boiled whole to be put in when finished. _____ Carrot soup Slice off the outside of a dozen carrotts boil them in stock with a few blades of mace and pepper corns until tender rub it through a seive and put in some boiled carrot cut in dice.
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Celery Soup Cut up and boil in milk the white parts of a dozen heads of celery. with a few blades of mace a handfull of white pepper corns and a little salt until tender. Thicken it in boil and rub it through a seive. put it back in the pan with four ounces of fresh butter. Stir it until it boils - and put in the hearts of 3 or 4 heads of celery boiled tender and cut up about an inch and half long. _____ Onion soup is made the same substituting onions for celery. Some small onions boiled whole to be put in when finished. _____ Carrot soup Slice off the outside of a dozen carrotts boil them in stock with a few blades of mace and pepper corns until tender rub it through a seive and put in some boiled carrot cut in dice.
Szathmary Culinary Manuscripts and Cookbooks
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