dairy-freenut-free
Plain Economical Soup
From Original White House Cookbook, 1887
Serves 6
Sippits are bits of dry toast cut into triangular form.
Presented as published in 1887. 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
- a cold roast-beef bone
- pieces of beefsteak
- the rack of a cold turkey or chicken
- three or four quarts of water
- two carrots
- three turnips
- one onion
- a few cloves
- pepper
- salt
- one tablespoonful of flour
- two of water
Method
Put bones and meat into a pot with water, carrots, turnips, onion, cloves, pepper, and salt.
Boil gently for four hours, strain, and mash vegetables.
Skim fat, return soup to pot, mix flour with water, stir into soup, and boil for ten minutes.
Serve with sippits of toast.
Nutrition per serving
170Calories
16 gProtein
10 gCarbs
7 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 14. The excerpt below is the record exactly as published.
PIAIN ECONOMICAL SOUP. Take a cold roast-beef bone, pieces of beefsteak, the rack of a cold turkey or chicken. Put them into a pot with three or four quarts of water, two carrots, three turnips, one onion, a few cloves, pepper and salt. Boil the whole gently four hours; then strain it through a colander, mash- ing the vegetables so that they will all pass through. Skim off the fat, and return ine soup to the pot. Mix one tablespoonful of flour with two of water
Cook this with the app: pantry check, scaling, and the assistant.