Italian Yegetable Soup

Ingredients

• Cut fine 2 medium-sized carrots
• 1 onion
• 1 stalk of celery
• a quarter of a cabbage
• 2 ounces of butter
• 1 tablespoonful rice
• 2 quarts of stock
• 1 teaspoonful salt
• Ys teaspoonful pepper

Method

1. 1

   Place a saucepan with butter over the fire, add the vegetables, and cook for 10 minutes; then add rice, stock, salt, and pepper; boil slowly, well covered, for 1 hour; serve with grated cheese.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 12. The excerpt below is the record exactly as published.

Italian Yegetable Sonp (Henestra).— Cut fine 2 medium- sized carrots, 1 onion, 1 stalk of celery, a quarter of a cabbage; place a saucepan with 2 ounces of butter over the fire, add the Tegetables, and cook 10 minutes ; then add 1 tablespoonf ul rice, 2 quarts of stock, 1 teaspoonful salt, Ys teaspoonful pepper

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