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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 152
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Vegetable Soup. Take a white onion, a turnip, a pared potato & a head of celery or a large teaspoon of celery seed. Put the Vegetables whole into a qt of water add a little salt, & boil slowly till reduced to a pint. Make a slice of nice toast lay it in the bottom of a bowl & strain the soup over it. Rice Gruel. Put a large spoon of unground rice into 6 gills of boiling water, with a stick of cinnamon or mace. Strain it when boiled soft, and 1/2 pt of new milk. - put in a teaspoon of salt & boil it a few minutes longer. If you wish to make the gruel of rice flour, mix 1 tablespoon of it with 3 of cold water & stir it into a quart of boiling water. Let it boil 5 or 6 minutes stirring it constantly. Season it with salt a little butter & add if you like nutmeg and white sugar.
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Vegetable Soup. Take a white onion, a turnip, a pared potato & a head of celery or a large teaspoon of celery seed. Put the Vegetables whole into a qt of water add a little salt, & boil slowly till reduced to a pint. Make a slice of nice toast lay it in the bottom of a bowl & strain the soup over it. Rice Gruel. Put a large spoon of unground rice into 6 gills of boiling water, with a stick of cinnamon or mace. Strain it when boiled soft, and 1/2 pt of new milk. - put in a teaspoon of salt & boil it a few minutes longer. If you wish to make the gruel of rice flour, mix 1 tablespoon of it with 3 of cold water & stir it into a quart of boiling water. Let it boil 5 or 6 minutes stirring it constantly. Season it with salt a little butter & add if you like nutmeg and white sugar.
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