Noodle Soup

Ingredients

• put into one gallon of cold water
• Onions, chopped fine
• cabbage, chopped fine
• corn, chopped fine
• tomatoes, chopped fine
• turnips, chopped fine
• a little parsley
• about three cloves
• salt and pepper to taste
• Take three eggs
• flour enough to make a stiff dough

Method

1. 1

   Boil the beef bone or chicken in cold water for three hours, skimming well.

2. 2

   Add chopped vegetables and seasonings.

3. 3

   For noodles, mix eggs with flour to make a stiff dough, roll thin, cut fine, and add to soup just five minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 7. The excerpt below is the record exactly as published.

NOODLE SOUP. Take beef bone or chicken, put into one gallon of cold water, and boil three hours; skim well. Onions, cabbage, corn, tomatoes, and turnips, in small quantities, chopped fine, a little parsley, and about three cloves ; salt and pep- per to taste. To make noodles for soup, take three eggs, and flour enough to make a stiff dough. Roll as thin as possible, and cut very fine. They must be added just five minutes before the soup is served. VEGETABLE SOUP. Boil a small piece of beef (or beef bone) in a half gallon of water. Let it simmer two or three hours, add four or five medium-sized potatoes, one quarter of a can of tomatoes, two ears of corn, one turnip, one quarter of a small head of cabbage. Chop vegetables fine, and score your corn. Salt and pepper to taste

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