Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Clear Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Mrs. E. T. Chicheley Stevens.
A modern interpretation · AI-generated from the original record
Ingredients
- Cut 4 lbs. of shin of beef
- Peel and slice 8 oz. onions
- 1 oz. butter
- and a small lump of sugar
- Pour in by degrees 4 quarts cold water
- put in 8 oz. turnips
- 1 lb. carrots sliced
- 1 teaspoon thyme
- marjorum
- winter savory
- basil
- parsley tied up in a piece of muslin
Method
Brown onions in butter, add beef and brown.
Gradually add cold water, skim, and add vegetables and spices.
Boil gently for about 7 hours.
Nutrition per serving
400Calories
50 gProtein
13 gCarbs
20 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 4. The excerpt below is the record exactly as published.
Clear Soup. Cut 4 lbs. of shin of beef into slices. Peel and slice 8 oz. onions; put them into a soup pot with 1 oz. butter and a small lump of sugar. Set on a clear fire and when the onions are of an amber color put the meat in to brown. It must be moved often, so that it may not stick to the pot or burn. Pour in by degrees 4 quarts cold water. Take off the scum as it rises, and when no more appears put in 8 oz. turnips, 1 lb. carrots sliced, 1 oz. salt, 8 cloves, 3 blades mace, dessert- spoon whole peppers, 1 teaspoon thyme, marjorum, winter savory, basil and parsley tied up in a piece of muslin
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