Everyday Soup

Name: Everyday Soup
Ingredients: all the nice meat bones; cold bits of meat; cold gravy; an onion cut finely; a little salt; a few whole cloves; Blue Ribbon pepper; enough water to serve each person with 1/4 pint of soup

From Blue Ribbon cook book, 1905

Use any leftover cooked vegetables.

Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 9. The excerpt below is the record exactly as published.

Everyday Soup—Go to the pantry in the morning and put into the soup kettle all the nice meat bones, cold bits of meat, cold gravy, also any cooked vegetables left the day before. Get ready the meat for dinner and put the trimmings into the kettle. Season with a little salt, a few whole cloves, Blue Ribbon pepper, and an onion cut finely. Put in the kettle enough water to serve each person with )4 pint of soup

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