Tags: prairie kitchen

Gem-in-I

Nice Pork Soup

Рецепт из книги-сборника "A Prairie Kitchen".

April 30, 1864

Nice Pork Soup

Put in soup turteen with pieces of stale (toasted) bread and you have a nice dish.

1 to 2 pounds pork steak or chops cut into 1-inch cubes
8 cup water
1 large onion, chopped
2 large potatoes, cut into cubes (white or sweet)
2 carrots, thinly sliced
1 cup cream
3 tablespoons flour
1/2 teaspoon mace
1 teaspoon pepper
Salt to taste

Combine the pork, onion and water, bring to a boil, then lower the heat and simmer until the pork is very tender, skimmimg off the foam that comes to the top. When the meat is tender, add the potatoes and carrots and simmer until they are tender. Combine the cream and flour, add to the soup and stir until the soup is thickened.

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Gem-in-I

(no subject)

Рецепт из книги-сборника "A Prairie Kitchen".

Prairie Farmer, May 12, 1877.

Tomato Soup

2 quarts fresh tomatoes, cut in quoters (or a 6-ounce can of whole tomatoes)
2 onions, cut in half
1 carrot, sliced
1 turnip, sliced
2 bay leaves
4 cloves, stuck in the onion
6 peppercorns
6 whole allspice berries
1 stick cinnamon
1/2 teaspoon mace
5 stalks celery
1 teaspoon sugar
Beef knuckle
Salt and pepper to taste
1 gallon water

Combine all the ingredients in a large soup kettle. Bring to a boil, reduce heat and simmer for 3 or 4 hours. Strain through a sieve. Wash out the kettle and return the soup to it. Let it simmer until it is consistency of thick cream. Add cayenne pepper and vinegar to taste. Serve with croutons.

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