plain white soup

Start With Plain White Soup

PLAIN WHITE SOUP Into an enameled saucepan, put two ounces butter and as it melts, stir in two ounces flour. Add very gradually a breakfast cup of milk, and stir over a slow heat till quite smooth. Add three or four breakfast cupfuls of white stock, bring slowly to boil and serve. White stock is an especially nice broth having a delicate flavor, made from veal and fowl. If allowed to remain in a cool […]

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cream soup

Vintage Cream Soup Recipes

A CREAM SOUP is such a warm and nourishing dish for fall and winter. They were a popular recipe in 1800s cookbooks. CREAM OF ASPARAGUS Cook one bunch of asparagus twenty minutes, drain, and reserve the tops. Add two cups of soup stock and one slice of onion minced and boil thirty minutes. Rub through a sieve and thicken with two tablespoonfuls butter and two tablespoonfuls of flour rubbed together. Add salt, pepper, two cups milk, […]

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melon soup

Making Soups from Fruit

I never ate a soup made from fruit until a couple of years ago.  I was at a local restaurant in Makanda, Illinois, and they had cantaloupe soup on the menu.   Since I like to try new things, I ordered it and was surprised at how good it was. I was also surprised to see recipes for fruit based soups in an old cookbook. Much of the information below is from Mrs Mary Wilson’s […]

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turtle soup label

Turtle Was a Popular Dish in the 1800s

Many cookbooks from the 1800s included recipes for cooking turtle; snapping turtle, box turtle, sea turtle, and diamondback terrapin. Today, many species of turtles are endangered and it’s illegal to capture or kill them.  In the U.S., you can hunt diamondback terrapins and snapping turtles, but only in season and you must have a hunting license. The photo is of a label from a can of A. Granday’s Turtle Soup. In 1971, The Endangered Species Act was passed […]

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thick, hearty soup

Good Soup Starts With Good Stock

So many recipes from 1800s cookbooks call for soup stock and all good cooks kept a supply on hand. FROM 1800s COOKBOOKS: MEANING AND USE OF STOCK Soup stock may be regarded as a liquid containing the juices and soluble parts of meat, bone, and vegetables, which have been extracted by long, slow cooking and which can be utilized in the making of soups, sauces, and gravies. Keep stock in small jars in a cool […]

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