Soup Seasoning and a Tea Ball

Here’s a tip for preparing soups in a hundred-year-old magazine:

Soup Seasoning and a Tea Ball

In adding peppercorns and other whole flavorings to soups that are not to be strained, place them in a tea ball and drop the tea ball into the soup. It may be removed before the soup is served and the seasonings with it. All of the desired flavor is thus obtained without the chance of anyone getting a mouthful of hot pepper.

Good Housekeeping (September 1917)

41 thoughts on “Soup Seasoning and a Tea Ball

  1. What a great idea! Thanks for posting this…one of those “why didn’t I think of that sooner?” moments ; )

    1. I had similar thoughts when I saw this tip in the old magazine. It’s such a practical suggestion, and much easier than tying spices in cheesecloth.

  2. We had a special cylinder with holes meant for herbs and spices. One day the cap disappeared, and I’m still wondering if one of us ate it! Not really — just kidding. I’m so happy you passed on this info, because I have a tea ball and will now use it for seasonings. There is another silicone tea infuser in the drawer, and that we’ll save for tea.

  3. what a great idea – nothing like getting a bay leaf mixed in with other veggies when eating soup!! wonder why my mom or dad ever thought of that? πŸ™‚

    1. What a great idea. I hadn’t thought about using a tea ball with corned beef. I always seem to end up scraping spices off corned beef after I finish cooking it.

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