Historical Cookbooks » Soups

White Soup – Allinson Vegetarian Cookery Book

Old Cook — Thu, 14 Feb 2008 18:37:54 +0000

4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of
vermicelli, 2 blades of mace, pepper and salt. Let the almonds and
mace simmer in the water and milk for 1/2 of an hour, remove the mace,
add pepper and salt to taste, and the vermicelli. Let the soup cook
gently until the vermicelli is soft, and serve.

Vegetable Marrow Soup – Allinson Vegetarian Cookery Book

Old Cook — Wed, 13 Feb 2008 18:37:18 +0000

1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2
tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of
water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips
from the marrow, cut it into pieces, chop up fine the onions, and cook
the vegetables for 20 minutes, adding the butter, pepper, and salt.
Rub through a sieve, return the soup to the saucepan, rub the fine
wheatmeal smooth with the milk, add this to the soup, allow it to
simmer for 5 minutes, and add the parsley before serving.

Vegetable Soup – Allinson Vegetarian Cookery Book

Old Cook — Tue, 12 Feb 2008 18:36:30 +0000

2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of
pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to
taste. Cover the vegetables with cold water and allow them to boil
from 2 to 3 hours, then rub through a sieve and add butter and milk.
It too thick, add more milk. Boil up and serve.

Tomato Soup (2) – Allinson Vegetarian Cookery Book

Old Cook — Mon, 11 Feb 2008 18:35:50 +0000

1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2
small ones, 2 oz. of butter, pepper and salt to taste, 1 oz.
vermicelli, and 2 bay leaves (these may be left out it desired). Peel
the onion and chop it up roughly. Fry it brown with the butter in the
saucepan in which the soup should be made. When the onion is browned
add the tomatoes (the fresh ones should be sliced), the bay leaves and
3 pints of water; let all cook together for 1/2 an hour. Then drain
the liquid through a strainer or sieve without rubbing anything
through; return the soup to the saucepan, add seasoning and the
vermicelli, and allow the soup to cook until the vermicelli is soft,
which will take from 5 to 10 minutes.

Tomato Soup (1) – Allinson Vegetarian Cookery Book

Old Cook — Sun, 10 Feb 2008 18:35:01 +0000

1-1/2 lbs. of tomatoes (or 1 tin of tomatoes), 1 oz. of butter, 3
pints of water (only 2 if tinned tomatoes are used), 2 oz. of rice, 1
large onion, 1 teaspoonful of herbs, pepper and salt to taste. Cut the
tomatoes into slices, chop fine the onion, and let them cook with the
water for about 20 minutes. Strain the mixture, return the liquid to
the saucepan, and add the other ingredients and seasoning. Let the
soup cook gently until the rice is tender.

Tapioca and Tomato Soup – Allinson Vegetarian Cookery Book

Old Cook — Sat, 09 Feb 2008 18:34:27 +0000

2 oz. of tapioca, 1 lb. of tomatoes, 1 carrot, 1 turnip, 1 teaspoonful
of herbs, 1 blade of mace, 1 oz. of butter, pepper and salt to taste,
and 3 pints of water. Peel, wash, and cut up finely the vegetables and
stew them in the butter for 10 minutes. Add the water, the tomatoes
skinned and cut in slices, the herbs and seasoning to taste; when the
soup is boiling, sprinkle in the tapioca, let all cook until quite
tender, pass the soup through a sieve, return it to the saucepan, and
boil it up before serving.

Summer Soup – Allinson Vegetarian Cookery Book

Old Cook — Fri, 08 Feb 2008 18:33:43 +0000

1 cucumber, 2 cabbage lettuces, 1 onion, small handful of spinach, a
piece of mint, 1 pint shelled peas, 2 oz. butter. Wash and cut up the
lettuces, also cut up the cucumber and onion, put them into a stewpan,
together with 1/2 pint of peas, the mint, and butter. Cover with about
1 quart of cold water, bring to the boil, and simmer gently for 3
hours. Then strain off the liquid and pass the vegetables through a
sieve. Add them to the liquid again, and set on the fire. Season and
add 1/2 pint green peas previously boiled.

Spring Soup – Allinson Vegetarian Cookery Book

Old Cook — Thu, 07 Feb 2008 18:33:06 +0000

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. Cut the carrots and turnip into small
rounds, or to shape; add them with the chopped-up celery, whole
onions, and cauliflower, to a quart of water, and bring to the boil;
simmer for 1/2 an hour. 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. When all is quite tender
add the peas and asparagus points, freshly cooked; serve with
croutons.

Spinach Soup – Allinson Vegetarian Cookery Book

Old Cook — Wed, 06 Feb 2008 18:32:24 +0000

2 lbs. of spinach, 1 chopped up onion, 1 oz. of butter, 1 pint of
milk, the juice of 1 lemon, 1-1/2 oz. of Allinson fine wheatmeal, and
pepper and salt to taste. This will make about 3 pints of soup. Wash
the spinach well, and cook it in 1 pint of water with the onion and
seasoning. When the spinach is quite soft, rub all through a sieve.
Mix the wheatmeal with the melted butter as in the previous recipe,
stir into it the spinach, add the milk; boil all up, and add the lemon
juice last of all. If the soup is too thick, add a little water.

Spanish Soup – Allinson Vegetarian Cookery Book

Old Cook — Tue, 05 Feb 2008 18:31:40 +0000

3 pints of chestnuts peeled and skinned, 2 Spanish onions, 6 potatoes,
2 turnips cut up in dice, 1 teaspoonful of thyme, 1 dessertspoonful of
vinegar, 2 oz. of grated cheese, 1 oz. of butter, 2 quarts of water,
pepper and salt to taste. Boil the chestnuts and vegetables gently
until quite tender, which will take 1-1/2 hours. Rub them through a
sieve and return the soup to the saucepan; add the butter; vinegar,
and pepper and salt to taste. Let it boil 10 minutes, and sift in the
cheese before serving.