Beef Broth

Ingredients

• three pounds of lean beef
• one large carrot
• two sliced onions
• two tablespoons of rice
• four quarts cold water
• one can of tomatoes
• salt
• pepper
• half a teaspoon of ground cloves

Method

1. 1

   Into a soup kettle put three pounds of lean beef, one large carrot, chopped, two sliced onions, two tablespoons of rice, with four quarts cold water.

2. 2

   Cover closely and simmer for three hours; add one can of tomatoes, salt, pepper and half a teaspoon of ground cloves; boil ten minutes and serve.

3. 3

   Barley may be cooked with this soup if desired.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 107. The excerpt below is the record exactly as published.

Beef Broth Into a soup kettle put three pounds of lean beef, one large carrot, chopped, two sliced onions, two tablespoons of rice, with four quarts cold water. Cover closely and simmer for three hours; add one can of tomatoes, salt, pepper and half a teaspoon of ground cloves

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