Spaghetti Soup

Ingredients

• two pounds of beef
• a slice of ham
• two quarts of water
• one cupful of white beans
• two sliced onions
• four chopped Spanish red peppers
• one-half lemon sliced
• one-half pound of spaghetti
• one tablespoonful of butter
• one-half tablespoonful of flour

Method

1. 1

   Boil two pounds of beef and a slice of ham in two quarts of water for two hours.

2. 2

   Add one cupful of previously boiled white beans, two sliced onions, four chopped Spanish red peppers, and one-half sliced lemon.

3. 3

   Simmer until everything is soft, then mash through a colander.

4. 4

   Add salt and one-half pound of spaghetti, thickening with one tablespoonful of butter mixed with one-half tablespoonful of flour.

5. 5

   Simmer until the spaghetti is tender, then serve.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 3. The excerpt below is the record exactly as published.

SPAGHETTI SOUP — Boil two pounds of beef, cut as for beef tea, and a slice of ham, in two quarts of water. When it has cooked for two hours add one cup- ful of white beans, previously boiled, two sliced onions, four chopped Spanish red pep- pers, one-half lemon sliced. Simmer all together until everything is soft, then mash through a colander. Add salt and one-half pound of spaghetti, and thicken with one tablespoonful of butter well mixed with one-half tablespoonful of flour

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