vegetarianvegangluten-freedairy-freenut-free
Beef Gravy Soup
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Some beef water
- 2 oz. salt
- 4 turnips
- 2 carrots
- some celery
- 4 young leeks
- 6 cloves
- 1 onion
- 3^ teaspoonful peppercorns
- some savory herbs
Method
Pour cold water on beef in the soup pot and heat slowly.
Let it simmer, strain carefully, adding cold water as needed.
Add salt, turnips, carrots, celery, leeks, cloves, peppercorns, and savory herbs.
Let boil gently for six hours, then strain.
Nutrition per serving
28Calories
1 gProtein
6 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 6. The excerpt below is the record exactly as published.
Beef Orayy Soup — Some beef water, 2 oz. salt to every gallon of water, 4 turnips, 2 carrots, some celery, 4 young leeks, 6 cloves, 1 onion, 3^ teaspoonful peppercorns, some savory herbs
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