Amber Soup

Ingredients

• Put 1/2 lb. of ham
• 3 lbs. of lean beef
• 2 lbs. of veal
• 2 large carrots
• 2 heads of celery
• 2 turnips
• 2 onions
• a gal. of boiling water
• a 54 box of gelatine
• 1 teaspoon of cold water

Method

1. 1

   Layer ham, beef, and veal in a soup kettle.

2. 2

   Add sliced vegetables and seasonings, cover, and cook over a quick fire until browned.

3. 3

   Pour boiling water over and simmer for 4 hours.

4. 4

   Strain and refrigerate overnight.

5. 5

   Remove fat, heat, and stir in soaked gelatine before serving.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 104. The excerpt below is the record exactly as published.

AMBER SOUP.— Put Yi lb. of ham in the bottom of soup kettle, on this put 3 lbs. of lean beef, and 2 lbs. of veal; cut in thin slices 2 large carrots, 2 heads of celery, 2 turnips, and 2 onions, season with pepper (whole), and salt, a blade of mace and 2 cloves, cover the vessel closely and put over a quick fire; when the meat begins to stick, turn it over. Continue this until it be- gins to brown, then pour over a gal. of boiling water and set aside to simmer 4 hrs. Skim frequently, and keep it closely cov- ered; when done, strain it through a sieve or fine cloth, and set away until next day. Take all the fat from the top, and put it over the fire an hr. before dinner. When it boils, stir into it a 54 box of gelatine, soaked for 1 hr. in a teaspoon of cold water;

Cook this with the app: pantry check, scaling, and the assistant.