| Vegetable Soup - 1894 Style |
~ from Jone Johnson Lewis, Women's History Guide
Recipes, 1894 style
The recipes in this collection are representative of cooking in America in the
late 19th century, and the compilation of a cookbook shows the ways in which
women were beginning to organize and act both within their traditional roles and
outside of traditional expectations. The recipes are presented exactly as
written in 1894, and may not conform to current nutritional or food preparation
standards. Try at your own risk.
From:
Recipes Tried and True
Compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion,
Ohio, 1894
VEGETABLE SOUP. MRS. G. A. LIVINGSTON.
Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes. Chop all the vegetables, except the tomatoes, very fine. Have ready in a porcelain kettle three quarts boiling water; put in all except tomatoes and cabbage; simmer for one-half hour; then add the chopped cabbage and tomatoes (the tomatoes previously stewed); also a bunch of sweet herbs. Let soup boil for twenty minutes; strain through a sieve, rubbing all the vegetables through. Take two tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper and salt to taste, and add a teaspoon of white sugar; one-half cup sweet cream, if you have it; stir in butter and flour; let it boil up, and it is ready for the table. Serve with fried bread chips or poached eggs, one in each dish.
