Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Bone Soup
From Tried favourites cookery book, 1909
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- Bones Cooked or Uncooked
- 1^ pints cold Water
- carrot
- turnip
- onions
- lb. rice
- parsley
- herbs
- pepper
- salt
Method
Bleak them and put in saucepan with 1.5 pints cold water to every 1 lb. of bone.
Boil for 4 hours at least.
Strain.
Then put in carrot, turnip, and onions, cut small; parsley, herbs, and 0.5 lb. rice, pepper, salt.
Boil another hour.
Nutrition per serving
512Calories
11 gProtein
114 gCarbs
1 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 11. The excerpt below is the record exactly as published.
Bone Soup. Bones Cooked or Uncooked, but it is better not to mi.v raAV and cooked bones. Bleak them and put in saucepan Avith 1^ pints cold Avaler to every 1 lb. of bone. Boil 4 hours at least. Strain. Tlien put in carrot, turnip, and onions, cut small ; parsley, herbs, and \ lb. rice, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.