Plain Beef Soup
From La cuisine creole, 1885
If any portion of the meat is required for the table, take it from the soup about two hours before dinner.
Presented as published in 1885. 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
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 4. The excerpt below is the record exactly as published.
PLAIN BEBF SOUP. Five pounds of the leg or shin of beef ; one gallon of water; a teaspoonful of sait; two heads of celery; five carrots; three onions; four turnips; two tomatoes, and a bunch of sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.