Soup with Fresh Soup-Bone
From The National home cook book, 1900
Cost of this recipe is about 20 cents.
Presented as published in 1900. 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 National home cook book (1900), page 53. The excerpt below is the record exactly as published.
Get a large fresh soup-bone with some meat on. Cook slowly for two hours. When meat is done add one-half tea-= spoon of salt, one good-sized carrot grated, a little sliced onion, other vegetables if liked. Some nice home-made noodles or dumplings are excellent, or plain stock with crackers is nice if liked.
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