Twenty Quick Soups
by Sarah Tyson Rorer · 1894 · Arnold and Company Publishers
Shelf note
A pocket booklet from 1894: six short sections, twenty soups in all, from cream of asparagus to a cold currant soup for summer lunches. Every soup is built to be ready quickly, which in Rorer’s kitchen meant beef extract, a bay leaf and no stockpot simmering all day.
It is the smallest of Rorer’s four books on the shelf and the easiest to cook from, because most of the ingredients are still on supermarket shelves.
Read or download the whole book
Contents
All 6 sections are on the shelf. Start at the top or jump in anywhere.
Questions about this book
Is the whole of Twenty Quick Soups here?
Yes. All six sections survive: cream soups, tomato soups, seafood soups, clear soups, summer soups and side dishes. The book was always short; Rorer wrote it as a booklet.
What is “kitchen bouquet” in these recipes?
Kitchen Bouquet is a bottled browning and seasoning sauce made mostly from caramel and vegetable flavorings. It has been sold since the late nineteenth century and is still on sale, so the brown broth recipe can be followed as written.
Who was Mrs. S. T. Rorer?
Sarah Tyson Rorer (1849–1937), founder of the Philadelphia Cooking School in 1882 and a columnist for Ladies’ Home Journal. She is often described as the first American dietitian.
Mentioned in Cooking from a 1900s cookbook: ovens, measures and what to leave alone.
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