Beef Soup
From The Pennsylvania German cook book, 1902
For vegetable soup, use various vegetables and one egg for noodles.
Presented as published in 1902. 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
Method
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 26. The excerpt below is the record exactly as published.
BEEF SOUP. Put soup bone or any bony piece of meat on stove right after breakfast with plenty of water to cover well, add a small handful of salt. Have a hot fire at the beginning and watch, as soon as it begins to boil, skim, and keep doing so until it is clean and clear, then set where it will boil slowly and con.stantly. When the meat is very tender take it out. chop and season well, add a cup of stock and pre.ss in a deep dish. Hood for dinner or sliced cold. Skim grease from stock,and make soft noodles as follows: Two eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.