Cooking Articles & Recipes

Australian Recipes - Great Tasting Vintage Recipes From Down Under

Who said Aussies don't have great culinary taste? Here are some great tasting and inexpensive to prepare hearty vintage Australian soup recipes that anyone can enjoy ...

PUMPKIN SOUP

• 1 small Pumpkin -- 4d.
*
• 2 oz. Butter -- 2d.
*
• ½ pint of Milk -- 1d.
*
• 2 Onions, 1 Carrot
*
• 2 quarts of Water -- 1d.
*
• Total Cost -- 8d.
*
• Time—One Hour and a Half.
*
Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub through a sieve and return to the saucepan with the milk and some pepper and salt; stir until it boils up.

Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice.

VEGETABLE SOUP

• 2 lbs. Mixed Vegetables -- 4d.
*
• 2 oz. Butter -- 2d.
*
• ¼ lb Haricot Beans -- 1d.
*
• Peppercorns, Salt, and Sugar
*
• 4 quarts of Water -- 1/2d.
*
• Total Cost -- 7 ½ d.
*
• Time—One Hour and a Half.
*
Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft.

Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to serve.

SEMOLINA SOUP

• 2 oz. Semolina -- 2d.
*
• ½ pint of Milk
*
• 3 pints Bone Stock
*
• Salt and Pepper -- 1d.
*
• Total Cost -- 3d.
*
• Time—One Hour.
*
If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in the saucepan. Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it.

The article series "Australian Recipes - Great Tasting Recipes From Down Under" continues on the following page ...

For more recipes and cooking articles, please see our "resources" section, or go to articles about recipes.

<< Previous    1...   9  10  [11]  12  13  ...113    Next >>