Mammy Silvy's Noodle Soup

Ingredients

• Put a soup bone weighing two or three pounds
• into four quarts of cold water
• one-half pint of tomatoes
• two small Irish potatoes
• two small carrots
• one sprig of parsley
• one small onion
• one tablespoonful of rico
• two tablespoonfuls of okra
• add salt and pepper to taste
• one-fourth pound of home-made noodles or vermicelli

Method

1. 1

   Boil soup bone for half an hour.

2. 2

   Add tomatoes, potatoes, carrots, parsley, onion, rico, and okra.

3. 3

   Boil for 2-3 hours, strain, then add noodles and boil until tender.

4. 4

   Serve with whole small skinned tomatoes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 8. The excerpt below is the record exactly as published.

MAMMY SILVY'S NOODLE SOUP. Put a soup bone weighing two or three pounds into four quarts of cold water, and boil a half hour. Add one-half pint of tomatoes, two small Irish potatoes, two small carrots, one sprig of parsley, one small onion, one tablespoonful of rico and two tablespoonfuls of okra; add salt and pepper to taste, and boil two or three hours. Now remove and strain. Place again on the stove, and add one-fourth pound of home-made noodles or vermicelli

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