Grain-Vegetable Soup

Ingredients

• one tablespoonful rice
• one tablespoonful each of chopped green corn
• one tablespoonful each of cracked barley
• one quart water
• two sticks celery
• one onion
• one turnip
• one carrot
• one sweet potato
• one quart water
• one cupful flour
• one-half teaspoonful baking powder
• one tablespoonful nut butter or oil
• one well-beaten egg
• two teaspoonfuls parsley
• two teaspoonfuls peanut butter
• two teaspoonfuls peanutta
• one teaspoonful thyme
• one teaspoonful salt

Method

1. 1

   Put rice, corn, and barley into a pot with water and boil for one hour.

2. 2

   Chop vegetables and add to soup with another quart of water.

3. 3

   Boil for two hours, then add boiling water.

4. 4

   Mix flour, baking powder, nut butter, and egg, roll into balls, drop into soup, and boil for thirty minutes.

5. 5

   Add herbs before serving.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.

one turnip, one stalk leek, two onions, two spoonfuls rice and one spoonful bar- ley, four tablespoonfuls oil and two quarts water. Boil for forty-five minutes and then add water to suit, allowing it to simmer. Salt to taste. It will then be ready for use. Break an egg into your bowl, remove the germ and pour the hot broth of your soup over the egg. As soon as you 110 see the white of the egg cooked, stir up the yolk and let it mix with the broth. If you care to you can sprinkle a little green parsley over the broth. CREAM OF BEANS. Boil until soft and mushy one-half package of American hulled beans. Mash thru a sieve and add a quart of milk, one well-beaten egg, two tablespoonfuls of olive oil, dash of salt and cayenne pepper. Return to the fire and let it all come to a boil. If a firm soup is desired retain one tablespoonful of the olive oil and cream it with one heaping dessertspoonful of flour by browning it in a saucepan and smoothing it with part of the soup, then pouring it all to- gether, allowing it all to boil up together. CRACKED BARLEY SOUP. Boil two tablespoonfuls cracked barley in two quarts water for three hours. Stir in slowly one pint milk, one well-beaten egg and one teaspoonful salt. RICE SOUP. Boil one tablespoonful cleaned rice in one quart watei for one hour; add the juice of two boiled tomatoes, one tablespoonful each of olive oil and peanutta ; one teaspoon- ful salt. Boil a few minutes, then flavor with two table- spoonfuls tomato catsup. VEGETABLE SOUP. Chop finely one onion, four green beans, one small ox- heart carrot, one-half green pepper, one stick celery, or pinch of celery seed, one tomato, sprig parsley, small parsnip, sprig cauliflower, one tablespoonful oil; boil one hour in two quarts water. Add one teaspoonful salt and one cupful milk. CELERY SOUP. Take five stalks celery, with leaves, cut fine and boil for ten minutes in one quart water; pour off water and add two quarts fresh water, one clove garlic, one tablespoonful olive oil, one tablespoonful nut butter; boil two hours, then 111 add three cupfuls milk and one cupful milk thickened with a little flour ; boil again for a few minutes, then serve. RICE-MACARONI SOUP. Boil one tablespoonful rice, one onion, one cupful broken macaroni, and one tablespoonful oil in two quarts water for forty-five minutes. Add one teaspoonful salt and two tablespoonfuls finely-chopped green parsley and allow to boil a few minutes longer. Add two tablespoonfuls catsup or pinon butter for flavoring, if desired. ASPARAGUS SOUP. Boil one quart finely chopped asparagus in one quart water for ten minutes ; pour off water, put on two quarts fresh water and boil twenty minutes ; strain out asparagus, and mash thru colander, then return again to water from which it was taken. Cream one tablespoonful flour with one tablespoonful oil, stir into one pint heated milk and boil a few minutes ; salt to taste and pour into asparagus. Let all come to a boil and pour over toasted bread cut into dice, or oyster crackers, and garnish with parsley. GRAIN- VEGETABLE SOUP. Put one tablespoonful each of rice, chopped green corn, and cracked barley into soup pot ; pour on one quart water and boil one hour. Chop fine two sticks celery, one onion, turnip, carrot and sweet potato ; add to soup, together with one quart water. Boil for two hours over slow fire, then add one quart boiling water. Take one cupful flour, one- half teaspoonful baking powder ; mix well and rub with one tablespoonful nut butter or oil and one well-beaten egg. Roll into small balls, drop into soup and boil for thirty minutes. About five minutes before taking off fire add two teaspoonfuls each of parsley, peanut butter, peanutta and one teaspoonful each of thyme and salt. PEA SOUP. Put one quart green peas and one onion into a soup pot; pour on sufficient water to cover and boil forty-five 112 minutes. Mash thru colander and add one pint water. Cook one tablespoonful flour in two tablespoonfuls oil until a very light brown. Add one cupful each of milk and cream and one teaspoonful salt

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