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A simple vegetable soup seasoned with salt and finished with ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Soups

Ingredients

Directions

  1. Skim the soup as soon as it begins to boil until no scum remains.

  2. Add salt when the soup comes to a boil.

  3. Throw in cold water when it boils to help scum rise.

  4. Add ketchup just before serving to preserve its flavor.

  5. Boil soup steadily but not too rapidly to prevent vegetables from hardening.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Vegetables
Provide the main body, flavor and texture of the soup.
Ketchup
Adds tomato sweetness and acidity to the finished soup.

The step that matters

Boil steadily, not rapidly. A steady simmer cooks the vegetables evenly and keeps them tender. A hard, rapid boil can toss and break up the pieces while the outside cooks faster than the centre, leaving them firm or hardened.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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