PARADISE SOUP

• 4 tablespoons sifted bread crumbs
• 4 tablespoons grated cheese
• 1 quart white soup stock or clear broth
• 3 eggs
• Nutmeg
• Salt, pepper

Beat the whites of the eggs, then beat in the yolks. Add the breadcrumbs gradually, then the grated cheese, a pinch of salt and a grating of nutmeg. These ingredients should form a thin batter.

Have the broth boiling and drop the batter into it by spoonfuls. Let it boil three or four minutes and serve immediately. The batter will poach in soft, curdled lumps in the clear soup.

This soup is much used as a delicacy for invalids. In this case the cheese may be scanted or omitted entirely. By way of variety a tablespoonful of finely chopped parsley may be added to the batter, or a half a cup of spinach drained and rubbed through a sieve may be substituted for half of the breadcrumbs.

When stock or broth is not available, it may be made from bouillon cubes and a lump of butter dissolved in boiling water and seasoned with celery salt, onion salt and pepper.

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Bacon and Cabbage Soup - Recipe of the Day

 (Photo credit: Wikipedia)

A cooked rasher. Raw bacon rashers are an essential ingredient of coddle. (Photo credit: Wikipedia)

When it happens that you have a dinner consisting of bacon and cabbages, you invariably throw away the liquor in which they have been boiled, or, at the best, give it to the pigs, if you possess any; this is wrong, for it is easy to turn it to a better account for your own use, by paying attention to the following instructions, viz.:—Put your piece of bacon on to boil in a pot with two gallons (more or less, according to the number you have to provide for) of water, when it has boiled up, and has been well skimmed, add the cabbages, kale, greens, or sprouts, whichever may be used, well washed and split down, and also some parsnips and carrots; season with pepper, but no salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of the vegetables in the soup, and pour this into a large bowl containing slices of bread; eat the soup first, and make it a rule that those who eat most soup are entitled to the largest share of bacon.

The above recipe comes from a very old cookbook.  A bit of history for the cooking world.

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Gloucester Veal Soup - Recipe Of The Day

Put a veal soup bone over the fire in one gallon of cold water; skim carefully as it comes to a boil; after it has boiled one hour season it with salt and pepper and half teaspoonful (scant) celery seed. In another half hour put in one-half cup rice, one medium-sized potato (cut in dice or thin slices), two good-sized onions (sliced fine); let boil one-half hour longer, and when ready to serve add one egg (well-beaten), one-half cup milk, one tablespoon flour; let come to a boil, and serve.

Make something extraordinary tonight.

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Whitehouse Culinary Delight, SQUIRREL SOUP - Recipe Of The Day

289/365 SOUP (Photo credit: cheesy42)

Straight from Washington, DC and the Whitehouse comes this culinary delight.  We are not kidding.

The Whitehouse Cookbook (1887) by F. L. Gillette and Hugo Ziemann

Wash and quarter three or four good sized squirrels; put them on, with
a small tablespoonful of salt, directly after breakfast, in a gallon
of cold water. Cover the pot close, and set it on the back part of
the stove to simmer gently, _not_ boil. Add vegetables just the same
as you do in case of other meat soups in the summer season, but
especially good will you find corn, Irish potatoes, tomatoes and Lima
beans. Strain the soup through a coarse colander when the meat has
boiled to shreds, so as to get rid of the squirrels' troublesome
little bones. Then return to the pot, and after boiling a while
longer, thicken with a piece of butter rubbed in flour. Celery and
parsley leaves chopped up are also considered an improvement by many.
Toast two slices of bread, cut them into dice one-half inch square,
fry them in butter, put them into the bottom of your tureen, and then
pour the soup boiling hot upon them. Very good.

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Recipe Of The Day - Game Soup - Whitehouse Cookbook Recipes

289/365 SOUP (Photo credit: cheesy42)

From an 1887 Whitehouse Cookbook;

Two grouse or partridges, or, if you have neither, use a pair of
rabbits; half a pound of lean ham; two medium-sized onions; one pound
of lean beef; fried bread; butter for frying; pepper, salt and two
stalks of white celery cut into inch lengths; three quarts of water.
Joint your game neatly; cut the ham and onions into small pieces, fry
all in butter to a light brown. Put into a soup-pot with the beef, cut
into strips, add a little pepper. Pour on the water; heat slowly, and
stew gently two hours. Take out the pieces of bird, and cover in a
bowl; cook the soup an hour longer; strain; cool; drop in the celery
and simmer ten minutes. Pour upon fried bread in the tureen.
Venison soup made the same, with the addition of a tablespoonful of
brown flour wet into a paste with cold water, adding a tablespoonful
of catsup, Worcestershire, or other pungent sauce, and a glass of
Madeira or brown sherry.

An historical recipe straight from the Whitehouse.  

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Gloucester Sesame Oyster Soup Recipe

We are starting a new series on the site.  We are adding in vintage recipes with slight modern updates that anyone can make at home.  We are starting out with, :Gloucester Sesame Oyster Soup".

Dry sesame seeds (Photo credit: Wikipedia)

Tahini - Sesame seeds paste (Photo credit: Wikipedia)

Start With;

1 Tablespoon Sesame seeds
1 Cup oyster liquor
1 Cup of cream
12 Large oysters

Bake the sesame seeds for about 10 to 15 minutes or until evenly browned at 350 degrees F.  Remove to a mortar and pestle and grind to a paste adding a few drops of oyster liquor if needed.  Heat the oyster liquor and cream together in a saucepan.  Gradually stir in the sesame seed paste and add the oysters.  Once the oysters start to curl you can now add either black pepper or cayenne pepper to taste.  Serves 2.

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Some of Gloucester's most incredible history is found on this site in detail.

Gloucester, VA Links and News – A GVLN Website.

We cover what no one else will.

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