Dessert
Cream of beet soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil the young beets in salted water for an hour.
- Lay in cold water until cool enough to handle.
- Turn the beets and the juice which has exuded from them into a pint of mutton stock, and simmer for fifteen minutes.
- Cook together two teaspoonfuls of butter and two of flour, and pour upon them a pint of milk.
- When very hot, season with salt and white pepper and serve.
Historical transcription
Source method
- 1
Boil the young beets in salted water for an hour. Lay in cold water until cool enough to handle. Scrape off all the skin and chop the beets very fine. Turn the beets and the juice which has exuded from them into a pint of mutton stock, and simmer for fifteen minutes. Rub through a fine colander or a coarse soup-strainer and keep hot at the side of the range. Cook together two teaspoonfuls of butter and two of flour, and pour upon them a pint of milk. Stir until thick and smooth, then add slowly the beet and mutton purée. When very hot, season with salt and white pepper and serve.
Nutrition pending
No invented nutrition numbers.
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