Filbert Soup
From Meat substitutes, 1907
This is a delicious and delicate soup.
Presented as published in 1907. 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 Meat substitutes (1907) by Isabel Goodhue, page 10. The excerpt below is the record exactly as published.
ing tablespoonful of rice ; one medium-sized tomato; cne small onion; two cups of canned or stewed okra; one teaspoonful of nut butter, salt and 63 64 Let the wine of joy flow freely. pepper. Peel the tomato and onion and mince them very fine. Boil the rice, minced onion and tomato in a half'pint of water until the rice begins to be tender. Boil the okra a few minutes, put through a colander. Dissolve the nut butter in two tablespoonfuls of water and add it to the soup, with one and a half pints of water. Boil ten minutes and serve. Q Filbert Soup One pint of water ; one and one'half teaspoonfuls of finely minced onion ; one pint of milk ; one table' spoonful of rice, boiled until tender. Finally add filbert meal until there is a decided filbert flavor, salt to taste, let it boil five minutes longer
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