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Classic
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page 112
If you have any Parmesan cheese, scrape about an ounce very fine, and put it in
when you pour on your boiling water; it gives it a very high flavour, and is not
to be perceived by the taste what it is.
To make a rice Soup.
To two quarts of water, put three quarters of a pound of rice, clean picked and
washed, with a stick of cinnamon; let it be covered very close, and simmer till
your rice is tender; take out the cinnamon, and grate half a nutmeg; beat up the
yolks of four eggs, and strain them to half a pint of white wine, and as much
pounded sugar as will make it palatable, put this to your soup, and stir it very
well together: set it over the fire, stirring it till it boils, and is of a good
thickness; then send it to table.
To make Turnip Soup.
Pare a bunch of Turnips (save out three or four) put them into a gallon of
water, with half an ounce of white pepper, an onion stuck with cloves, three
blades of mace, half a nutmeg bruised, a good bunch of sweet herbs, and a large
crust of bread. Boil them an hour and a half, then pass them through a sieve;
clean a bunch of celery, cut it small, and put it into your turnips and liquor,
with two of the turnips you saved, and two young carrots cut in dice; cover it
close, and let it stew; then cut two turnips and carrots in
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