gluten-freedairy-freenut-free
Greek Soup
From The white ribbon cook book, 1894
Serves 16
Presented as published in 1894. 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
- 4 lbs. lean beef
- 1 lb. lean mutton
- 1 lb. veal
- 4 oz. lean ham
- 4 carrots
- 4 onions
- 1 head celery
- a little soy
- a few allspice
- a few coriander seeds
- some pepper
- some salt
- 10 quarts water
Method
Cut up the beef, mutton, and veal into small pieces and place in a stewpan with cold water.
Add salt and boil, skimming off the scum.
Add carrots, onions, and celery, along with more salt, allspice, and coriander seeds.
Simmer for 6 hours, color with soy, strain through a fine cloth, and remove any fat before serving.
Nutrition per serving
242Calories
32 gProtein
5 gCarbs
11 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 5. The excerpt below is the record exactly as published.
Greek Soup — 4 lbs. lean beef, 1 lb. lean mutton, 1 lb. veal, 4 oz. lean ham, 4 carrots, 4 onions, 1 Soups. 19 head celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 quarts water
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