Vegetarian Cookery

Ingredients

• a handful of spinach if possible
• a saltspoonful of thyme
• a piece of butter the size of an egg
• a pound of rice
• a head of celery
• a quart of stock
• a pint of cream
• 39 pumpkin soup
• two fresh eggs thoroughly in the tureen
• two before it is poured over the eggs
• three bay-leaves have l
• butter the size of an egg
• thyme
• parsley
• cinnamon
• pepper
• salt

Directions

1. Pea Soup, Green (Fresh). — Take half a peck of young peas^ shell them, and throw the peas into cold water. Put all the shells into a quart or more of stock or water. Put in also a handful of spinach if possible, a few sprigs of parsley, a dozen fresh mint-leaves and half a dozen small, fresh, green onions. Boil these for an hour, or rather more, and then rub the whole through a wire sieve. You cannot rub all the shells through ; but you will be able to rub a great part through, that which is left in the sieve being only strings. Now put on the soup to boil again, and as soon as it boils throw in the peas ; as soon as these are tender — about twenty minutes — the soup is finished and can be sent to table. If the soup is thin, a little white roux can be added to thicken it ; if of a bad colour, or if you could not get any spinach, add some spinach extract (vege- table colouring, sold by all grocers), only take care not to add too much, and make the soup look like green paint.

2. Potato Soup. — Potato soup is a very good method of using up the remains of cold boiled potatoes. Slice up a large onion and fry it, without letting it turn colour, with a little butter. Add a little water or stock to the frying-pan, and let the onion boil till it is tender. Boil a quart or more of milk separately with a couple of bay-leaves ; rub the onion with the cold potatoes through a wire sieve and add it to the milk. You can moisten the potatoes in the sieve with the milk. When you have rubbed enough to make the soup thick enough, let it boil up and add to every quart a saltspoonful of thyme and a brimming teaspoonful of chopped blanched parsley. This soup should be rather thicker than most thick soups.

3. When new potatoes first come into season, and especially when you have new potatoes from your own garden, it will often be found that mixed with the ordinary ones there are many potatoes no bigger than a toy marble, and which are too small to be boiled and sent to table as an ordinary dish of new potatoes. Reserve all these little dwarf potatoes, wash them, and throw tliem for five or ten minutes into boiling water^ drain them off and throw them into the potato soup whole. Of course they must boil in the soup till they are tender. A little cream is a great improvement to the soup, and dried mint can be served with it, but is not absolutely necessary.

4. Pumpkin Soup. — Take half or a quarter of a moderate- sized pumpkin, pare it, remove the seeds, and cut the pumpkin into thin slices. Put these into a stew-pan, with as much water or milk as will cover them, and boil gently until they are reduced to a pulp. Rub this through a fine sieve, mix with it a little salt, and a piece of butter the size of an egg, and stir it over the fire until it boils. Thin it with some boiling milk which has been sweetened and flavoured with lemon-rind, cinnamon, or orange-flower water. It should be of the con- sistency of thick cream. Put toasted bread, cut into the size of dice, at the bottom of the soup-tureen. Moisten the bread- dice with a small quantity of the liquor, let them soak a little while, then pour the rest of the soup over them, and serve very hot. Or whisk two fresh eggs thoroughly in the tureen, and pour the soup in over them at the last moment. The liquor ought to have ceased from boiling for a minute or two before it is poured over the eggs.

5. Rhubarb Soup. — This is a sweet soup, and is simply juice from stewed rhubarb sweetened and flavoured with lemon-peel and added either to cream or beaten-up yolks of eggs and a little white wine. It is rarely met with in this country.

6. Rice Soup. — Take a quarter of a pound of rice, and wash it in several waters till the water ceases to be discoloured. Take an onion, the white part of a head of celery, and a turnip, and cut them up and fry them in a little butter. Add a quart of stock, or water, and boil these vegetables until they are tender, and then rub them through a wire sieve. Boil the rice in this soup till it is tender, flavour with pepper and salt, add a little milk boiled separately, and serve grated Parmesan cheese with the soup.

7. Rice Soup a la Roy ale. — Take half a pound of rice and wash it thoroughly in several waters till the water ceases to be discoloured. Boil this rice in some stock that has been strongly flavoured with onion, carrot and celery, and strained off. When the rice is tender rub it through a wire sieve, then add some boiling milk, in which two or three bay-leaves have l)een boiled, and half a pint of cream, till the soup is a proper con- sistency. Serve some egg force-meat balls with the soup.

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Eggs	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Spinach	1 cup raw (30g)	7
Celery	1 stalk (40g)	6
Cinnamon	1 tsp ground (2.6g)	6
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Soup	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.