vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Health Soup
From The national course in home economics, 1917
Serves 6
Mrs. C. Dickerson
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 295. The excerpt below is the record exactly as published.
HEALTH SOUP. Cut four large onions into small pieces and put into a granite kettle with one-half cupful of butter. Toss over the fire for a few minutes. Now put in with the onions two stalks of celery cut into small pieces and some finely-shredded head of lettuce; stir these ingredients over the fire for twenty minutes, then put in one cupful of cold boiled rice, one pint of boiling milk and one of boiling water. Season the soup to taste with salt and pepper to let it simmer by the side of the fire for an hour. When done add one cupful of cream
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