St. Patrick's Soup

Ingredients

• 6 pounds meat and fat
• 1 large cabbage
• 6 pounds potatoes
• 1 pound flour
• 1 pound onions
• 6 ounces salt
• 1 pound celery
• 6 ounces sugar
• 1 pound turnip
• 6 tablespoonfuls vinegar
• 1 pound carrot
• 3^ gallons water

Method

1. 1

   Cut the meat into pieces one inch square, the fat into smaller pieces; place them in the boiler; when warm add the vegetables (except the potatoes) cut very small, stir them round so that they do not burn; when they are on the point of doing so add the water by degrees; peel the potatoes, put them in a net, and place them in the boiler; when done take them out and mash them; after the soup has been boiling two hours add the potatoes, with the seasoning and flour mixed, and the vinegar; boil slowly for thirty minutes, keep stirring it, and serve.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 25. The excerpt below is the record exactly as published.

ST. PATRICK'S SOUP. (Sufficient for 22 men. ) 6 pounds meat and fat. 1 large cabbage, 6 pounds potatoes. 1 pound flour. 1 pound onions. 6 ounces salt. 1 pound celery. 6 ounces sugar. 1 pound turnip. 6 tablespoonfuls vinegar. 1 pound carrot. 3^ gallons water

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