Plain Vegetable Soup

Ingredients

• a quart of water
• each pound of meat and bone
• a carrot chopped fine
• two or three onions
• any convenient vegetable
• half a cup of well-washed rice

Method

1. 1

   Make a stock by cooking meat and bones in water until reduced by half.

2. 2

   Cool and remove fat.

3. 3

   Two hours before serving, heat the stock and add chopped vegetables and rice.

4. 4

   Season highly and do not strain out the vegetables.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 58. The excerpt below is the record exactly as published.

plain vegetable soup, whose base is a good stock made the day before it is needed of odds and ends of cooked and uncooked meats, allowing a quart of water to each pound of meat and bone. Cook slowly till the liquid is reduced about one-half ; set away to cool, and when quite cold remove the fat which will have risen to the top in a cake. Two hours before the soup is needed put the stock on where it will heat slowly and add to it a carrot chopped fine, two or three onions, tomatoes, cel- ery stocks or roots, green peas, or any .convenient vegetable, with half a cup of well-washed rice

Cook this with the app: pantry check, scaling, and the assistant.