Recipes > Soup > Soups



Bran tea, made in the proportion of a pint of bran to three quarts of water, is used by many vegetarians as a foundation for soup. Butter should be used generously with it.

A broth made from white beans is also good where a white stock is required. Pick over the beans carefully, soak over night, drain and add fresh water in the morning—three pints of water to a pint of beans—cook gently until tender. If it is to be used as a stock, strain without mashing the beans. If the water they are boiled in is hard, a small pinch of soda will soften it.


Print recipe/article only


The Golden Age Cook Book (1898).

comments powered by Disqus