Twenty Quick Soups

A head of lettuce goes into a hot pan—and, in Mrs. S. T. Rorer’s kitchen, it simply melts.

Written for the late-nineteenth-century home kitchen, this 1894 collection offers twenty ways to turn everyday ingredients into soup, with brisk, exact instructions and the confident voice of an experienced cook. Rorer moves from asparagus and clams to such unexpected bowls as mock oyster soup made with salsify, chocolate soup, and “Ye Food for ye Gods.” Along the way, even familiar dishes come with a small surprise: a technique, a pairing, or a clever shortcut that changes what a soup can be. Which of these quick, curious recipes will find its way to your table?

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