Henry Wadsworth Longfellows Favorite Soup
From mystic_river1 16 years ago
- 35 minutes to make
- Serves 8
From Early American Cooking, This 19th century American poet kept a happy home and bountiful board for friends and acquaintances, thanks in large part to his beloved wife Fanny. She made this soup for him as a great favorite, recording its instructions in her own hand. Read more Serve hot to 6-8 people as a first course. From Early American Cooking, 1985 See less
Ingredients
- 6 large carrots shopping list
- 6 large onions shopping list
- 4 large turnips shopping list
- 4 beets or more shopping list
- 3 stalks of celery. shopping list
- beef broth made day before and refrigerated shopping list
How to make it
- "Put into the pot a piece of butter, a piece of sugar as large as half an egg; they must not be allowed to discolor [burn] by remaining on the fire. When they begin to color they should be met with the soup [beef stock] made the day before; they must then be strained [pureed] through a sieve. Do not suffer the soup to be too thick. Salt at discretion."
People Who Like This Dish 5
- pat2me Nashua, NH
- morninlite Kalamazoo, MI
- anitagae KS
- lwestin Georgetown, KY
- rml VA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 4 people-
I love the way things were measured then. Today we'd be wanting to know...smallegg?....large egg???
Love it!
pat2me
in Nashua loved it
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JM, great post! You know I'll have to add Garlic to it... :) This soup would be great for a light lunch. I wonder how it would taste made with chicken stock? Sorry, I just love recipes that you can play with. Take care and Thanks again, Renee
rml
in loved it
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