Mixed Vegetable Soup

Ingredients

• 1 cup strained tomatoes
• 1 tablespoonful chopped parsley
• 1 teaspoonful sugar
• 1 teaspoonful salt
• 1/8 saltspoonful pepper
• 1 quart stock
• 1 quart boiling water
• 1 cup each chopped onion, carrot, and celery
• 1 cup each chopped onion, carrot, and celery
• 1 cup each chopped onion, carrot, and celery
• 1/2 cup each chopped turnip, parsnip, and cabbage
• 1/2 cup each chopped turnip, parsnip, and cabbage
• 1/2 cup each chopped turnip, parsnip, and cabbage

Method

1. 1

   Use all or as many varieties of vegetables as you wish.

2. 2

   Chop all the vegetables fine.

3. 3

   Fry the onions and carrot; then put all with the water and stock, and simmer until tender.

4. 4

   Add the seasoning.

5. 5

   Serve without straining.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.

1 saltspoonf ul pepper. 1 can tomatoes. 1 teaspoonful salt. Stew the tomatoes until soft enough to strain. Rub all but the seeds through the strainer. Add the sugar, salt, 134 The Boston Cook Booh and pepper, croutons. Add all to the boiling stock. Serve with Carrot, or Crecy Soup. 1 quart rich, brown stock. 1 pint carrot. 1 teaspoonful sugar. 1 teaspoonful salt. }^ saltspoonf ul pepper. 1 small onion, sliced. Wash and scrape the carrot ; shave off in thin slices a pint of the outer part. Do not use the yellow centre. Cook the carrot with the onion in boiling salted water to cover, till very tender. Eub the carrot through a squash strainer. Add the stock and heat again. Add the sugar, salt, and pepper, and when hot serve immediately with croutons. Mixed Vegetable Soup. 1 cup strained tomatoes. 1 tablespoonful chopped parsley. 1 teaspoonful sugar. 1 teaspoonful salt. 1 saltspoonf ul pepper. 1 quart stock. 1 quart boiling water. 1 cup each chopped onion, carrot, and celery. cup each chopped turnip, pars- nip, and cabbage

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