Vegetatian Recipes

PEA SOUP

2009-08-17T00:37:00.002-07:00

1 lb. of split peas,
1 lb. of potatoes,
peeled,
washed, and
cut into pieces,
1 Spanish onion,
1 carrot,
1 turnip,
1/2 head of celery or a whole small one,
1 oz. of butter, pepper and salt to taste,

Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

PARSNIP SOUP

2009-08-17T00:37:00.001-07:00

3 parsnips,
1 onion,
1 head of celery,
1/2 oz. of butter,
1/2 pint of milk,
1 quart of water,
1 tablespoonful of Allinson

fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred

ONION SOUP (French)

2009-08-17T00:36:00.000-07:00

1/2 lb. onions,
3 oz. grated cheese,
2 oz. butter,

some squares of Allinson
wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste

OATMEAL SOUP

2009-08-17T00:35:00.000-07:00

6 oz. of coarse oatmeal, the outer part of a head of celery,
1 Spanish onion, 1 turnip,
1 oz. of butter, and
pepper and salt.

Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks

MILK SOUP (suitable for Children).

2009-08-16T21:15:00.001-07:00

1-1/2 pints of milk,
1 egg,
1 tablespoonful of Allinson

fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

MILK SOUP.

2009-08-16T21:13:00.000-07:00

2 onions,
2 turnips,
1 head of celery,
3 pints of milk,
1 pint of water,
2 tablespoonfuls of Allinson

fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.

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2009-08-16T21:06:00.000-07:00

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Macaroni Stew

2009-08-05T21:27:00.000-07:00

6 oz. of cold boiled macaroni
1 large Spanish onion
1 carrot, 1/2 lb. of tomatoes
1/4 lb. of mushrooms
2 oz. of grated cheese
1 oz. of butter
pepper and salt to taste.

Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and tew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

Lentil Soup

2009-08-05T21:25:00.000-07:00

1 lb. each of lentils and potatoes,
1 large Spanish onion,

1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or 1/2 lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too
thick. Serve with sippets of toast.

LEEK SOUP (2).

2009-08-05T21:24:00.000-07:00

1 dozen leeks,
1-1/2 pints of milk,
1 lb. of potatoes,
1 oz. of butter,

pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup be too thick add a little hot water. Serve with Allinson plain rusks.

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2009-08-05T18:00:00.000-07:00

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Leek Soup Receipe

2009-08-02T23:54:00.000-07:00

2 bunches of leeks,
1-1/2 pints of milk,
1 oz. of butter,
1 lb. of potatoes, pepper and salt to taste,

and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

Corn Soup Receipe

2009-08-02T23:52:00.000-07:00

1 breakfastcupful of fresh wheat,
1 quart of water,
1/2 pint of milk,
1/2 oz. of butter,
1/2 oz. of finely chopped parsley,
1 oz. of eschalots, seasoning to taste.

Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another 1/2 hour, add the milk and parsley, boil the soup up once more, and serve.

COCOANUT SOUP.

2009-07-28T21:33:00.001-07:00

2 cocoanuts grated,
2 blades of mace,
1 saltspoonful of cinnamon,
3 pints of water, the juice of a
lemon,
2 eggs,
1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut inthe water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer for 5 minutes, and serve with a little plain boiled rice.

CLEAR CELERY SOUP.

2009-07-28T21:30:00.000-07:00

1 large head of celery or 2 small ones,
1 large Spanish onion,
2 oz. of butter,
pepper and salt to taste, and
1 blade of mace.
Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and
add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.

CLEAR SOUP (with Dumplings).

2009-07-26T17:54:00.001-07:00

2 large English onions,
1 teaspoonful of herbs,
1/2 teaspoonful of nutmeg,
1 carrot,
1 turnip,
pepper and salt to taste,
1 oz. of butter,
3 pints of water.
Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

CLEAR SOUP.

2009-07-26T17:53:00.001-07:00

1 large Spanish onion,
1 teaspoonful of mixed herbs,
1/2 head of celery,
1-1/2 oz. butter,
1 carrot,
1 turnip, and pepper and salt to taste.
Chop the onion up fine, and fry it brown in the butter, in the saucepan in which the soup is to be made, and add 5 pints of water. Prepare and cut into small pieces the carrot, turnip, and celery; add these, the nutmeg, herbs, and pepper and salt to the water, with the fried onions. When the vegetables are tender drain the liquid; return it to the saucepan, and boil the soup up.

CAULIFLOWER SOUP

2009-07-21T00:48:00.001-07:00

1 medium-sized cauliflower,
1-1/2 pints of milk,
1 oz. of butter,
2 oz. of Allinson fine wheatmeal,
pepper and salt to taste, a little nutmeg, and the juice of a lemon. Prepare the cauliflower by washing and breaking it into pieces, keeping the flowers whole, and boil in 1-1/2 pints of water, adding the butter, nutmeg, and seasoning. When the cauliflower is quite tender add the milk, boil it up, and thicken the soup with the wheatmeal, which should first be smoothed with a little cold water. Lastly, add the lemon juice, and serve the soup with sippets of toast.

CARROT SOUP (2).

2009-07-21T00:47:00.003-07:00

4 good-sized carrots,
1 small head of celery,
1 fair-sized onion,
1 turnip, 3 oz. of breadcrumbs,
1-1/2 oz. of butter,
1 blade of mace, pepper and salt to taste.
Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. Let all boil together, until the vegetables are quite tender, and then rub them through a sieve. Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup,

CARROT SOUP (1).

2009-07-21T00:47:00.001-07:00

4 good-sized carrots,
1 head of celery,
1 onion,
3 oz. of Allinson wholemeal bread without crust,
1 oz. of butter, pepper and salt, and
1 blade of mace. Wash, scrape, and cut the carrots into dice.Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water,adding the mace and seasoning. Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

CAPER SOUP.

2009-07-21T00:45:00.000-07:00

2 pints of water,
1 pint of milk,
1 large tablespoonful of capers,
1/2 lemon,
2 eggs,
1-1/2 oz. of Allinson fine wheatmeal,
1/2 oz. of butter, pepper and salt to taste.
Boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth with a little milk. Chop up the capers, add them and let the soup cook gently for 10 minutes; take it off the fire, beat up the eggs and add them carefully, that they may not curdle; at the last add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.

CABBAGE SOUP (French).

2009-07-21T00:44:00.004-07:00

1 medium-sized cabbage,
1 lb. of potatoes,
1 oz. of butter,
3 pints of milk and water equal parts, pepper and salt to taste,
1 dessertspoonful of finely chopped parsley, and
2 blades of mace, and
1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred it finely, peel the potatoes and cut them into small dice; boil the vegetables in the milk and water until quite tender, adding the mace, butter, and seasoning. When quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve.

CABBAGE SOUP.

2009-07-21T00:44:00.003-07:00

1 fair-sized cabbage, a large Spanish onion,
1-1/2 oz. of butter, pepper and salt to taste,
½ saltspoonful of nutmeg,
1-1/2 pints of milk,
2 tablespoonfuls of Allinson fine wheatmeal. After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

BREAD SOUP.

2009-07-21T00:44:00.001-07:00

1/2 lb. of stale crusts of Allinson wholemeal bread,
4 onions,
2 turnips,
1 stick of celery,
1 oz. of butter,
1/2 oz. of finely chopped parsley,
8 pints of water,
1/2 pint of milk.
Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste. Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is liked, a little grated nutmeg; boil the soup up and serve at once.

BARLEY SOUP.

2009-07-21T00:43:00.002-07:00

8 oz. of pearl barley,
2 onions,
4 potatoes,
1/2 a teaspoonful of thyme,
1 dessertspoonful of finely chopped parsley,
3-1/2 pints of water,
1/2 pint of milk,
1 oz. of butter.
Pick and wash the barley, chop up the onions, slice the potatoes. Boil the whole gently for 4 hours with the water, adding the butter, thyme, pepper and salt to taste. When the barley is quite soft, add the milk and parsley, boil the soup up, and serve.

HARICOT SOUP.

2009-07-21T00:43:00.001-07:00

1 lb. of haricot beans,
1/2 lb. of onions,
1 lb. of turnips,
2 carrots,
2 sticks of celery,
1 teaspoonful of mixed herbs,
1/2 oz. of parsley,
1 oz. of butter,
2 quarts of water, pepper and salt
to taste. Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water), adding the butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve.

ARTICHOKE SOUP.

2009-07-21T00:42:00.000-07:00

1 lb. each of artichokes and potatoes,
1 Spanish onion,
1 oz. of butter,
1 pint of milk, and pepper
and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.