Clear Soup with Fancy Vegetables
From The art of cookery, 1899
Serves 1
Macedoine vegetables are mixed vegetables prepared and canned for use in soups.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 48. The excerpt below is the record exactly as published.
Clear Soup with Fancy Vegetables. — To four cups of clear soup add one cup of fresh vegetables, cooked in salted water — composed of about equal portions of carrot, onion, celery, turnip, and string beans, cut in dice, diamonds, or long thin strips — half a cup of cooked green peas, and a tablespoonful of minced pars- le
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