Fifty Soups Thomas J Murrey 9781546569626 Books
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Fifty Soups By Thomas J. Murrey
Fifty Soups Thomas J Murrey 9781546569626 Books
This is an interesting cookbook because it's historical. The author was a professional caterer at the Continental Hotel in Philadelphia and the Astor House in New York. The cookbook of soups is from 1884.The author tells us that it is best to choose the "bill of fare" first, then decide on the soup in order to display good taste and judgment. Soups are divided into clear, thick, purees, bisques and chowders. There is a recipe for "Liebig's Soup" which calls for half an onion, celery, a sliced carrot, salt, pepper and a very little bit of mace. Boil in two quarts of water for half an hour, strain and add to the water two tablespoons of Liebigs Extract of Meat and whisk throughly, taste for seasoning and serve. I became curious about Liebig's Extract of Meat and looked it up to find out that it was a paste-like extract of meat used extensively in Europe in cooking and also for nourishment for sick people and in WWII. Liebig's eventually became Oxo cubes and in the latter part of the 20th century the company was bought by Unilever. This soup actually sounds pretty good, and very nourishing.
The most interesting is the section on Exotic Soups. There is Green Turtle Soup, which the author said is imagined by the housewife as too expensive to make. A live turtle can be purchased at the Fulton market for 10 to 20 cents a pound to make the soup. The recipe is long and complicated, and I wouldn't have the stomach to make it myself as the turtle must be killed as the first step and proceding steps aren't pleasant. Mock turtle soup uses a calf's head with the brain removed, the head boiled, and then the meat removed, and that is also a long recipe.
There are recipes for stock soups, vegetable soups, macaroni soup and many others. They are not laid out like our recipes today, but are in paragraph form and a little of this and a little of that makes up the recipe. Some of these might sound unpalatable to us in 2011, but I think it has always been true that whatever is available to eat, then that is what we eat. These are the recipes of our grandmothers and great-grandmothers as is mentioned in the beginning of the book. I like it very much for the history of cooking soups in the east in the late 1800's, and I think that there are people who do most of their cooking from scratch who would appreciate some of the recipes. I wouldn't mind trying a few myself.
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Fifty Soups Thomas J Murrey 9781546569626 Books Reviews
if you like basic soups this is the book for you..
Some good soup recipes but seems to be for big crowds but I guess it can be frozen and heated up at another date. Some recipes confusing because of the terminology used but it can be figured out.
If you are like me & on a cold day you would like to have a bowl of Soup then this is the book you are looking for, It will show you how to make Great Soups that hits the spot & gives you that warm felling.
Good simple soup recipes. I’ve made 7 soups from the book and enjoyed them all and so did my family.
I got this as a free book thru and I have used some of the recipes and intend to use more. Mr. Murrey gives an excellent variety of recipes from broths to thin and thick soups and stews. He gives detailed directions. The Author was a professional caterer at several well-known hotels.
Soups of the past, AND some tried and true that are still here today.
I understand this booklet was created by volunteers assembling the recipes into the modern version. I think spaces between recipes would have been a welcome addition, but this is a minor quibble.
I like the slice in time -- the book was originally published by Thomas J. Murray in 1884, and this is a rendition of the eighth edition. The author was a professional chef, and these soups were probably commonly served in many of the more well-known restaurants of the day, and likely often adapted for home use. Soups, stocks and broths are arranged alphabetically. Many of these soups we see similar variants on, today.
Measurements are sometimes, but not always, precise, which is actually how many of us still cook today.
Unusual soups include (Jerusalem) artichoke soup, bisque of lobster (they chop up the shells, too), chestnut soup, giblet soup, green turtle soup, and sorrel soup. I'm surprised that mulligatawny soup and vermicelli soup was well known enough back in the day to be included. There are several versions of chicken broth or soup, and a couple of pea soups. In many of these recipes, rice flour is a common thickening agent. They weren't afraid of butter, either.
I enjoy this book not because I'm going to make most of the recipes (I will, however, make a few), but because for me it is a joy to explore food byways of eras gone (great-great grandmothers, say), and how they influence what some of us will be eating today.
As one who doesn't have access to things like pre-packaged meats & cheese, or frozen or canned veggies, I thought this was a very helpful cookbook. It was written a loooong time ago before all of that and assumes that you are making everything completely from scratch (as in my situation).
I also imagine the purists of cooking would enjoy it as well.
That said, it probably isn't very practical for people just wanting to make a simple soup.
This is an interesting cookbook because it's historical. The author was a professional caterer at the Continental Hotel in Philadelphia and the Astor House in New York. The cookbook of soups is from 1884.
The author tells us that it is best to choose the "bill of fare" first, then decide on the soup in order to display good taste and judgment. Soups are divided into clear, thick, purees, bisques and chowders. There is a recipe for "Liebig's Soup" which calls for half an onion, celery, a sliced carrot, salt, pepper and a very little bit of mace. Boil in two quarts of water for half an hour, strain and add to the water two tablespoons of Liebigs Extract of Meat and whisk throughly, taste for seasoning and serve. I became curious about Liebig's Extract of Meat and looked it up to find out that it was a paste-like extract of meat used extensively in Europe in cooking and also for nourishment for sick people and in WWII. Liebig's eventually became Oxo cubes and in the latter part of the 20th century the company was bought by Unilever. This soup actually sounds pretty good, and very nourishing.
The most interesting is the section on Exotic Soups. There is Green Turtle Soup, which the author said is imagined by the housewife as too expensive to make. A live turtle can be purchased at the Fulton market for 10 to 20 cents a pound to make the soup. The recipe is long and complicated, and I wouldn't have the stomach to make it myself as the turtle must be killed as the first step and proceding steps aren't pleasant. Mock turtle soup uses a calf's head with the brain removed, the head boiled, and then the meat removed, and that is also a long recipe.
There are recipes for stock soups, vegetable soups, macaroni soup and many others. They are not laid out like our recipes today, but are in paragraph form and a little of this and a little of that makes up the recipe. Some of these might sound unpalatable to us in 2011, but I think it has always been true that whatever is available to eat, then that is what we eat. These are the recipes of our grandmothers and great-grandmothers as is mentioned in the beginning of the book. I like it very much for the history of cooking soups in the east in the late 1800's, and I think that there are people who do most of their cooking from scratch who would appreciate some of the recipes. I wouldn't mind trying a few myself.
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