Purée

Definition and stakes

A. G. Payne,  Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

“ The ordinary brown is the most economical, as in white soups milk is essential, and if the soup is wished to be very good it is necessary to add a little cream.
Soups owe their thickness to two processes. We can thicken the soup by adding flour of various kinds, such as ordinary flour, corn-flour, &c., and soup can also be thickened by having some of the ingredients of which it is composed rubbed through a sieve. This class of soups may be called Purées. For instance, Palestine soup is really a purée of Jerusalem artichokes; ordinary pea soup is a purée of split peas.
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Source: Gutenberg

John Richard Green,  History of the English People, Volume V

“ Even in the still calm beauty of a life such as this we catch the sterner tones of the Puritan temper. The very height of the Puritan's aim, the intensity of his moral concentration, brought with them a loss of the genial delight in all that was human which gave its charm to the age of Elizabeth. "If ever God instilled an intense love of moral beauty into the mind of any man," said the great Puritan poet, "he has instilled it into mine." ”
Source: Gutenberg

Portrait of William Shakespeare William Shakespeare,  Twelfth Night; Or, What You Will

“ Marry, sir, sometimes he is a kind of Puritan.
SIR ANDREW.
O, if I thought that, I’d beat him like a dog.
SIR TOBY.
What, for being a Puritan? Thy exquisite reason, dear knight?
SIR ANDREW.
I have no exquisite reason for’t, but I have reason good enough.
MARIA.
The devil a Puritan that he is, or anything constantly but a time-pleaser, an affectioned ass that cons state without book and utters it by great swarths; the best persuaded of himself, so crammed (as he thinks) with excellencies, that it is his grounds of faith that all that look on him love him.
”
Source: Gutenberg

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