Southern Jugged Soup

Ingredients

• 6 potatoes, sliced
• 1 onion, sliced
• 6 tomatoes or two cups canned tomatoes
• 1 turnip, diced
• 1 can peas
• 1 grated carrot
• 1/2 cup rice
• 3 quarts water
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/2 teaspoon pepper
• 1 pinch allspice

Method

1. 1

   Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover.

2. 2

   Boil any carcasses of cold chicken, bones of roast meat or steak with trimmings, in three quarts of water, until the liquid is reduced to two quarts.

3. 3

   Strain, cool and remove.

4. 4

   Pour the broth over the vegetables.

5. 5

   Put on the cover and seal, using tape or muslin, to keep in the steam.

6. 6

   Set crock in a pan of hot water.

7. 7

   Place in oven and cook from four to six hours.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 7. The excerpt below is the record exactly as published.

Southern Jugged Soup 6 potatoes, sliced 1 onion, sliced 6 tomatoes or two cups canned tomatoes 1 turnip, diced 1 can peas 1 grated carrot % cup rice 3 quarts water 1 tablespoon salt 1 tablespoon sugar % teaspoon pepper 1 pinch allspice

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