dairy-freenut-free
Mammy Silvy's Noodle Soup
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
- 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
Boil soup bone for half an hour.
Add tomatoes, potatoes, carrots, parsley, onion, rico, and okra.
Boil for 2-3 hours, strain, then add noodles and boil until tender.
Serve with whole small skinned tomatoes.
Nutrition per serving
431Calories
50 gProtein
28 gCarbs
14 gFat
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
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