American
Turkish Soup
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 5 cups Brown Soup Stock
- ¼ cup Rice
- 1½ cups Stewed and Strained Tomatoes
- As needed Bit of Bay Leaf
- 2 slices Onion
- 10 Peppercorns
- ¼ teaspoon Celery Salt
- 2 tablespoons Butter
- 1½ tablespoons Flour
Make it
Method
- 1
Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.
Source & rights
Where this recipe comes from
Turkish Soup, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.