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Finland Beef Soup
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 107. The excerpt below is the record exactly as published.
Finland Beef Soup Cut one pound of beef from the round into small pieces; season with salt and pepper; fry it in the soup kettle with quarter of a pound of butter and one sliced onion until very brown; then add one gallon of cold water and allow it to simmer for an hour; then add two small cupfuls of chopped okra
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