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Mrs Beeton Soup a la Crecy

 

This is an original Mrs. Beeton recipe taken directly from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.


Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton
 

 

INGREDIENTS

4 carrots,

2 sliced onions,

1 cut lettuce, and chervil;

2 oz. butter,

1 pint of lentils,

the crumbs of 2 French rolls,

half a teacupful of rice,

2 quarts of medium stock No. 105.


Mode.—Put the vegetables with the butter in the stewpan, and let them simmer 5 minutes; then add the lentils and 1 pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumb of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled; pour the soup over this, and serve.


Time.—1–3/4 hour. Average cost,1s. 2d. per quart.
Seasonable all the year.
Sufficient for 8 persons.


 

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Main equipment required to make this recipe

 

Measuring Jug

Saucepan

Wooden or Plastic Spoon

 

Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing

 

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