Poor Man's Soup
From The Times cook book, no. 2, 1905
Serves 4
This quantity will make a substantial broth for four people.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 29. The excerpt below is the record exactly as published.
POOR MAN'S SOUP. Lily Neil- son, No. 1019 East Thirty-fourth street— Take a 15 or 20-cent shank bone, the upper part for preference, have the bone cracked, cut the meat into medium-sized pieces, put in a pan, cover with cold water, bring to a boil, skim well, cover closely, and let simmer for about three hours; stand aside till cold, when skim off all fat, (which may be utilized for basting other meat.) Meanwhile wash, peel and cut up into small pieces an onion, carrot, turnip and one or two steams of celery, with two tablespoonfuls of rice or barley
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