St. Patrick's Soup

Ingredients

• Three pounds meat and fat
• three pounds potatoes
• half pound of onions
• half pound of celery
• half pound of turnip
• half pound of carrot
• half large cabbage
• half a pound flour
• three ounces of salt
• three ounces sugar
• three tablespoons vinegar
• about six quarts of water

Method

1. 1

   Cut the meat into pieces one inch square, the fat into smaller pieces; place them in the boiler.

2. 2

   When warm, add the vegetables (except the potatoes) cut very small.

3. 3

   Stir to prevent burning, then add water gradually.

4. 4

   Peel potatoes, put them in a net, and place in the boiler.

5. 5

   When done, mash them.

6. 6

   After boiling soup for two hours, add potatoes, seasoning, flour mixed, and vinegar.

7. 7

   Boil slowly for thirty minutes, stirring, and serve.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 103. The excerpt below is the record exactly as published.

St. Patrick's Soup Three pounds meat and fat, three pounds potatoes, half pound each of onions, celery, turnip and carrot, half large cabbage, half a pound flour, three ounces of salt, three ounces sugar, three tablespoons vinegar, about six quarts of water

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