dinnernut-free
Oxtail Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
- 1 quart soup stock
- 1 pint boiling water
- 1/2 cup each of carrot
- 1/2 cup each of onion
- 1/2 cup each of celery
- 1/2 cup each of turnip
- 1/2 cup each of potato
- 1 teaspoon salt
- 1/2 cup madeira
- 1 tablespoon lemon juice
- 1/2 of a green pepper
- 6 stoned olives
- 2 tablespoons butter
- 1/4 cup of flour
- Cut three oxtails into inch pieces
Method
Cut oxtails into pieces, wash, drain, and sprinkle with salt and pepper.
Dredge with flour and fry in butter for 10 minutes.
Add to stock and simmer for 1.5 hours.
Parboil vegetables for 20 minutes, add to soup, and simmer until tender.
Add salt, wine, and lemon juice.
Cut olives and serve in a tureen with soup.
Nutrition per serving
438Calories
16 gProtein
59 gCarbs
18 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 6. The excerpt below is the record exactly as published.
Oxtail Soup. 1 quart soup stock. 1 pint boiling water. 1/2 cup each of carrot, onion, celery, turnip and potato. 1 teaspoon salt. Yi cup madeira. 1 tablespoon lemon juice. 1/2 of a green pepper. 6 stoned olives. 2 tablespoons butter. 14 cup of flour. Cut three oxtails into inch pieces
Cook this with the app: pantry check, scaling, and the assistant.