Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Spiced Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Recipe by K. B. Mather.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pint of tomatoes (stewed)
- 1 pint of water
- 1 large carrot
- 1 large onion
- 1 teaspoon sugar
- 1 teaspoon thyme
- 1 stick cinnamon
- 3 cloves
- small piece of mace
- as much beef stock as you wish soup (not less than a quart)
- 1 level tablespoon of cornstarch
- 1 tablespoon of butter
Method
Put all ingredients except beef stock in a stewpan and let cook for 1 hour, boiling all the time; then add beef stock and let come to a boil; strain and put back on fire, and when boiling add cornstarch dissolved in a little cold stock; let boil a little, then skim.
Lastly, add butter and stand back on stove until ready to serve.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 7. The excerpt below is the record exactly as published.
Spiced Soup. Prepare beef stock day before, and when cold skim off all grease. One pint of tomatoes (stewed), 1 pint of water, 1 large carrot, 1 large onion, 1 teaspoon sugar, 1 teaspoon thyme, 1 stick cinnamon, 3 cloves, small piece of mace, and salt and pepper to taste. Put all in stewpan and let cook 1 hour, boiling all the time; then add as much beef stock as you wish soup (not less than a quart) and let come to a boil ; strain and put back on fire, and when boiling add 1 level tablespoon of cornstarch that has been well dissolved in a little cold stock; let boil a little, then skim. Lastly, add 1 tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.