Cream soups are a great way to use fresh vegetables and incorporate milk and cream into a meal. no matter what the season. Even though these recipes are from 1800s cookbooks, you should be able to recreate them today. The cream of lettuce and cream of lima bean soups sound interesting to me. INFORMATION BELOW FROM 1800s COOKBOOKS: CREAM OF LETTUCETake two heads of nice, fresh lettuce, wash and drain and chop fine with half a small white onion. Put…
I never tasted a soup made from fruit until a couple of years ago. I was at a local restaurant in southern 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. Many of the recipes below are from Mrs Mary Wilson’s Cookbook published 1920. Even though this blog is based on 1800s cookbook recipes, I thought you might like to try…
So many recipes from 1800s cookbooks call for soup stock and all good cooks kept a supply on hand. INFORMATION BELOW 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 place. It makes…