The Etymology of the Word Lent Part 2
Research on the culinary traditions of Lent have resulted in a good number of sources from the late nineteenth century to the 1940s. Among of these sources one finds lots of Lenten season recipes. The newspapers source, recipes, and images serve as the basis for a series on food and the Lenten season. We share our findings in a paraphrased format when necessary to make them legible and we share illustrative direct quotes as often as possible. Lent ushers in the spring, and, indeed, the word once meant spring, and before it meant spring it meant to lengthen. It is the period of lengthening days as the sun rises earlier sets later each day as we move closer to spring.
Cream of Rice Soup Recipe
1 quart of stock made from fish bones
3 tablespoons of rice
1 cup milk
Place 1 quart of stock made from fish bones in a saucepan, add to it 3 tablespoons of rice and boil gently one half hour. Then add to it 1 cup milk, bring to steaming point and serve while hot.
The Hartford Courant, Mar 17, 1903