Pumpkin Soup. No. 1
Cut two or three slices of white pumpkin into small dice. Put them into a sauce-pan with four ounces of butter, and cook till they take a golden colour. Mince up one onion, some parsley, sweet basil, celery, thyme, and (for those who like it) one clove of garlic. Mix well, and add two cloves, one quart of water, and some butter, or pure olive oil, or both. Boil for one hour, serve very hot with croûtons (fried bread).