Fresh Vegetable Soup
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 62. The excerpt below is the record exactly as published.
Fresh Vegetable Soup Two lbs. soup beef and bone, 1 carrot, 1 stalk celery, 2 onions, 1 cup cabbage cut fine, 1 cup lima beans, 1 cup peas, 1 cup string beans, 2 cups tomatoes, 1 cup diced potatoes, 1 cup corn, 1 okra sliced
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