Mutton Soup
From The economical cook book, 1905
Serves 6
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
- Four pounds of neck of mutton
- three quarts of oold water
- two turnips
- four tomatoes
- a large onion
- two tablespoonsftd of pearl barley
Method
Simmer mutton with water and vegetables for three hours, skimming off fat.
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.
Xutton Soup. Four pounds of neck of mutton ; put it in a soup-kettle with three quarts of oold water, two turnips, four tomatoes and a large onion, salt and pepper, and two tablespoonsftd of pearl barley
Cook this with the app: pantry check, scaling, and the assistant.