Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Beef Gravy Soup
From The Ideal cook book, 1899
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- Some beef water
- 2 oz. of salt
- 4 turnips
- 2 carrots
- some celery
- 4 young Leeks
- 6 cloves
- I onion
- 14 teaspoonful of peppercorns
- some savory herbs
Method
Simmer beef in cold water, adding salt and vegetables.
Let boil gently for six hours, then strain.
Nutrition per serving
65Calories
2 gProtein
15 gCarbs
1 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 6. The excerpt below is the record exactly as published.
Beef Gravy Soup—Ingredients—Some beef water, 2 oz. of salt to every gal. of water, 4 turnips, 2 carrots, some celery, 4 young Hee 6 cloves, I onion, 14 teaspoonful of peppercorns, some savory erDs. Various parts of beef are used for this ; if the meat, after the soup is made, is to be sent to the table, rump steak or the best parts of the leg are generally used, but if soup alone is wanted, part of the shin with a pound from the neck will do very well. Pour cold water on the beef in the soup pot and heat the soup slowly, the slower the better, letting it simmer beside the fire, Strain it carefully, adding a little cold water now and then, put in two ounces of salt for every gallon of water, skim again, and put in four turnips, two carrots, some celery, four young leeks, six cloves stuck into an onion, half a teaspoonful of peppercorns, | ‘Sours. 17 and some savory herbs
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