Spanish Soup

Name: Spanish Soup
Yield: 5 servings
Ingredients: one pint pink beans; four good-sized onions; three green and three fresh ripe chiles, all chopped fine; one quart can tomatoes, mashed; one pound hamburg steak; one-half pound suet; Add water to the above ingredients to make about five quarts when done.

From The Times cook book, no. 2, 1905

Serves 5

Fine for supper on cold rainy nights.

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 17. The excerpt below is the record exactly as published.

SPANISH SOUP. Mrs. R. P>. Ste- vens, 1056 Pine avenue, Long Beach, Cal.— Take one pint pink beans, wash well and cook until nearly done. Then add four good-sized onions, three green and three fresh ripe chiles, all chopped fine; one quart can tomatoes, mashed, one pound hamburg steak and one-half pound suet. Do not chop the suet but put in whole and remove when the soup is done. Salt well and add pepper to taste. Add water to the above ingredients to make about, five quarts when done

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