Brown Soup (Recipe from 1892)

Brown Soup >>>

New Zealand Mail, Issue 1056, 26 May 1892, Page 6

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Brown Soup converted into metric units:

Ingredients:

• 1 quart sliced potatoes ≈ 950 ml (~900g) of sliced potatoes

• One-third as much thin brown bread crust shavings ≈ 300g of bread crust shavings

• 2 quarts water ≈ 1.9 liters of water

• 2 cups strained stewed tomatoes ≈ 475 ml stewed tomatoes

• A little salt

• 1 cup milk ≈ 240 ml milk

Method:

1. Simmer the sliced potatoes and bread crust shavings (not thicker than a sixpence, ~1.5mm) in the water.

2. Ensure bread crusts are not burned or blackened, and only use the brown outer part.

3. When the potatoes are tender, mash all through a colander.

4. Add the strained stewed tomatoes and a little salt. Return to heat.

5. When hot, add the milk and serve immediately.