vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Vegetable Broth
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 408. The excerpt below is the record exactly as published.
French Vegetable Broth. — Peel and cut into small dice a quarter of a good-sized white cabbage, a carrot, a turnip, six stalks of celery, and an onion. Put them into a frying-pan with two table - spoonfuls of butter or good dripping, cover them closely, and set them at the side of the stove for half an hour. They must cook very slowly. At the end of the half- hour pour upon them a pint of hot water, and in this let them simmer two hours, or until tender. Season then to taste with salt and pepper, add a pint more boiling water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.