Bone Soup

Ingredients

• Three pounds bones
• one small cabbage
• one large onion
• two carrots
• one turnip
• one leek
• one half tablespoonful salt
• one half tea-spoonful pepper
• two and one-half quarts water
• one tea-cupful of barley

Method

1. 1

   Wash the bones and chop them.

2. 2

   Place in a large sauce-pan, pour over the water, and bring to a boil.

3. 3

   Skim well, add salt, and simmer for two hours.

4. 4

   Prepare the vegetables by washing and chopping them.

5. 5

   After two hours, add the vegetables and barley to the liquor, then add pepper.

6. 6

   Simmer for one and a half hours, adding grated carrot fifteen minutes before serving.

7. 7

   Remove the bones before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 166. The excerpt below is the record exactly as published.

Bone Soup. — Three pounds bones, one small cabbage, one large onion, two carrots, one turnip, one leek, one half table- spoonful salt, one half tea-spoonful pepper, two and one-half quarts water, one tea-cupful of barley

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