Julienne Soup
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 4. The excerpt below is the record exactly as published.
Julienne Soup. Procure five or six pounds of lean beef, season with salt only, and put it in a soup-kettle with five quarts of cold water, bring it to a boil, then set aside and simmer, closely covered for six or eight hours, or until the meat falls from the bones ; strain it and set it aside until next day, when carefully remove all the fiit from the top, add a pint of cold water, one carrot cut in small pieces, one turnip ditto, one potato sliced thin, two onions in rings, five tomatoes peeled and cut up, and half a teacup of barley
Cook this with the app: pantry check, scaling, and the assistant.