Soup No. 2
From Durham cook book ..., 1921
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 13. The excerpt below is the record exactly as published.
SOUP NO. 2. (Real vegetable soup). One half dozen ears corn, one-half dozen tomatoes, one quart butterbeans, one quart okra, four large i)otatoes, two onions, small bit cabbage, soup bone. Cook hone and beans, cabbage, corn and potatoes and onions together first, then add the rest. SOUP NO. 3, Four large potatoes
Cook this with the app: pantry check, scaling, and the assistant.