Beef Soup

Ingredients

• 2 lb of beef
• 1/2 gal. water
• salt to taste
• pepper to taste
• a pinch of celery salt
• 1 onion
• 1 cupful tomatoes

Method

1. 1

   Boil beef in water.

2. 2

   When it has come to a boil, skim and add salt and pepper to taste, a pinch of celery salt, onion, and tomatoes.

3. 3

   Boil at least 2 hours.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 2. The excerpt below is the record exactly as published.

Beef Soup. Boil 2 lb of beef in y2 gal. water. When it has come to a boil, skim and add salt and pepper to taste, a pinch of celery salt, 1 onion, and 1 cupful tomatoes. Boil at least 2 hours. MRS. A. WEHMEYER. Cream of Celery Soup. 1 cup of chopped celery and 1 quart of sweet milk. Boil 20 minutes; add 1 tablespoonful melted butter and thicken with 2 tablespoonfuls of flour^ dissolved in milk or water. Salt and pepper to taste A little cream added improves it. MRS. HOWARD HONAN. Fish Chowder. To every 2 lb fish, use 5 medium sized potatoes; 1 large onion; 5 or 6 slices breakfast bacon; canned tomatoes; 2 bay leaves; 1 teaspoonful whole pepper; salt and paprika to taste. Slice bacon and fry light brown, add potatoes, onion and fish in layers, cover with canned tomatoes into which seasoning has been stirred. Simmer until well done. Serve as soup, excellent Friday dish. MRS. H. GOLDSCHMIDT. — 14 — MILK SOUP (fine). 1 qt. fresh milk; 14 Qt. water; yolk of 2 eggs; a pinch of salt; whites of 2 eggs beaten stiff; a heaping teaspoonful of sugar; a heaping tablespoonful of cornstarch; lemon peel or vanilla, or 2 fresh peach leaves. Put on the stove the water and milk, add the corn- starch after it has been dissolved with a little of the water ; a pinch of salt and the beaten yolks, also the lemon or peach leaves and sugar, stirring all the time while heating. When it begins to thicken re- move from the fire at once and pour into a dish. Drop spoonfuls of the beaten whites of egg on top, and sprinkle with sugar and cinnamon. Then put on cover at once so that the heat may cook the whites. MRS. 0. W. STR1EGLER. Milk Soup. y2 cup rice; 1 qt. milk; 1 egg; *4 C^P sugar; y2 teaspoon nutmeg. Cook rice in water until tender. Add milk, then boil a few minutes, take from fire and beat into this 1 egg, add nutmeg. Lastly add the sugar. MRS. RICHARD HENKE. Oyster Soup. 2 quarts of milk; yolk of one egg; 1 tablespoon- ful of butter; 3 small cans of oysters; 1 tablespoon- ful of flour. Salt and pepper to taste. MRS. L. DIETZ. — 15 — Pea Soup. Soak 2 cups of dried peas over night. Next morn- ing cook until half done, then add 1' lb sausage cut into pieces (skin removed), 1 onion, salt and pepper to taste. Keep plenty of water on peas. MRS. A. WEHMEYER. Potato Soup with Tomatoes. Equal parts of potatoes and tomatoes; 1 large onion; and salt to taste

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