Nourishing Broth

Ingredients

• a pound of lean beef
• one-half pound of mutton
• two raw potatoes
• a little grated carrot
• two pieces of cut-up celery
• a little salt
• a little chopped parsley
• an egg

Method

1. 1

   Boil beef or mutton with cold water on a slow fire.

2. 2

   After half an hour, add grated potatoes, carrot, and celery.

3. 3

   Boil for fifteen minutes, remove meat, add parsley and salt.

4. 4

   Beat egg in soup bowl with cold water, then stir in soup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 27. The excerpt below is the record exactly as published.

NOURISHING BROTH. Mrs. Mayer, No. 660 Wall street— To make soup nourishing it does not necessarily take a mass of ingredients, nor is it necessary to boil it too long. For a family of six persons get a pound of lean beef or one-half pound of mut- ton and beef mixed (soup bones make the broth too greasy;) put it to boil with cold water on a slow fire; when boiling for half an hour, add two raw potatoes, grated fine, a little grated carrot, two - pieces of cut-up celery; let that boil for fifteen minutes; take out your meat, add a little chopped parsley, a little salt. Have an egg

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