Thursday, October 6, 2011

Instant Soup, Victorian-Style

I think Melissa would prepfer a can of Campbell's soup (which, incidentally, has been round since the late nineteenth century; just sayin'), but I bet the cooks at Simons Mansion occasionally cheated and reached for this convenience when time grew tight.

From "Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy."


Boil down the mean to a thick jelly; season it highly with salt, spices, wine, or brandy. When cold, cut them one-inch square and a fourth of an inch thick and dry them in the sun. Keep them in a tight vessel, and when you use them, put a quart of boiling water to one or two of the cakes. Vegetables can be added.

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