Now that the weather is finally turning cooler, I've started hunting up recipes to fill my big soup pot. I love soup! One of the hazards of writing historicals (at least for me) is my love of research books. Add to that my penchant for collecting cookbooks and recipes and... Well. You know.
I found The Original White House Cookbook 1887 Edition a few years ago on a list of clearance books. In it you can learn how to fix a tear in a lady’s silk gown, dye cloth, make Rose Water or Bay Rum, even fade freckles.
The recipes are the type that would have been made in homes everywhere, including by settlers out west.
This Winter Vegetable Soup is made with ingredients that would be found in the root cellar of most frontier homes. Turnips, carrots, onions and celery were common vegetables grown in kitchen gardens throughout the west. The leeks? They may not be as common, but I’ve found evidence they can be grown in Texas - plant them in late summer and they can be harvested fresh in the winter/early spring.
As an aside, the leek is a symbol of Wales. It’s even worn as a cap badge by the Welsh Guards. The vegetable would certainly have been brought over in the 1830s by Welsh immigrants to Texas.
The directions are exactly as they appear in the cookbook.
WINTER VEGETABLE SOUP
Scrape and slice three turnips and three carrots, and peel three onions, and fry all with a little butter until a light yellow; add a bunch of celery and three or four leeks cut in pieces; stir and fry all the ingredients for six minutes; when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pepper and a little grated nutmeg; cover with three quarts of water and simmer for three hours, taking off the scum carefully. Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added.
What's your favorite cold weather food?