Beef-soup Dinner
From True food values and their low costs, 1916
This is intended to be a complete meal with bread.
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 36. The excerpt below is the record exactly as published.
Beef-soup Dinner Cover three pounds of meaty buckle bone with two quarts of cold water; pepper and salt to taste, and cook slowly for four hours. About one and a half hours before dinner add two medium-sized onions, six medium potatoes, two tablespoons of washed rice, one medium-sized carrot sliced small, and half of a small turnip
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