Recipe: Vegetable Puree

Pare and cut in dice

  • Six medium-sized turnips,
  • Four medium-sized carrots,
  • Six medium-sized onions.
  • Chop fine
  • One small head of cabbage,
  • Four branches of celery,
  • One bunch of potherbs,
  • One teaspoon of thyme.
  • Place in a Saucepan and add seven pints of cold water. Bring to a boil and cook slowly for two hours. Mash through a fine sieve and then return to the kettle and add
  • One-half cup of flour dissolved in
  • One cup of milk,
  • One and one-half tablespoons of salt,
  • One teaspoon of pepper,
  • Two well-beaten eggs,
  • Butter, size of large walnut or one ounce.

Stir to thoroughly blend and then add one-quarter cup of finely chopped parsley. Serve with toast.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss