Fast-Day Broth

Bouillon Maigre

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fine Carrots
  • 6 Large White Onions
  • 6 Turnips
  • ½ Pound of Beans, or Dried Split Peas
  • A Small Head of Cabbage
  • A Parsnip
  • A Stalk of Celery
  • 4 Sprigs of Parsley
  • ¼ Pound of Butter, or a Large Tablespoonful of Lard
  • 3 Quarts of Water
  • A Red Pepper Pod, Without the Seeds
  • Salt and Pepper to Taste


Peel and cut into fine, thin slices the carrots, turnips and parsnips; cut and chop fine the cabbage, celery and onions, put all in a saucepan and add one glass of water and a quarter of a pound of butter or lard, add the parsley, chopped very fine. Let all boil till the water has evaporated, and then add one pint of red or white beans or split peas, which have been soaked overnight. Add three quarts of water and the pepper pod, and let all simmer well for three hours. Then if the beans are perfectly tender at this point drain or press through a colander; return to the fire and add the seasoning. Let all boil up once and then serve with Croutons. Stale bread may be utilized in preparing the Croutons.