Minestra Soup (Italian)
From The thorough good cook, 1895
Serves 6
A nutritious and hearty Italian soup.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 85. The excerpt below is the record exactly as published.
Minestra Soup (Italian). Cut up all together into tine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and a stalk of celery, and steam them in about two ounces of butter for about ten minutes in a covered saucepan ; moisten with three pints of white broth; season with half a teaspoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice
Cook this with the app: pantry check, scaling, and the assistant.