Superior Vegetable Soup

Ingredients

• Take a good-sized soup bone
• cover with cold water
• four turnips
• four potatoes
• four carrots
• two onions
• one-half small head of cabbage
• four pieces of celery
• one can of tomatoes
• four sprigs of thyme
• four sprigs of parsley
• eight cloves
• four pieces of mace
• salt to taste
• cayenne pepper to taste
• one-half pod of red pepper

Method

1. 1

   Place soup bone in a kettle, cover with cold water.

2. 2

   When it begins to boil, skim carefully.

3. 3

   Prepare vegetables and add to the stock.

4. 4

   Do not allow to boil too rapidly, but boil for at least two hours.

5. 5

   Strain carefully.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 30. The excerpt below is the record exactly as published.

salt to taste. Mash through a fine soup strainer and add one cup of cream im- mediately before serving. NO. 60. RUSH ORDER SOUP. Mrs. Scales, No. i$Vz Magnolia avenue, Long Beach, Cal.— One bowl boiling water; sprinkle with salt and pepper; any kind of vegetable you may happen to have, cold or warm; slice thin. A trifle of meat if any is In sight; if not, place on tray and serve. NO. 61. SALSIFY, OR VEGETABLE OYSTER SOUP. Annie Matheson, Glendora, Cal.— One medium-sized bunch of salsify, scraped, cut into thin slices and put into water immediately to prevent turning black. Cook in salted water until very tender. Add one quart milk and small piece of butter; salt and pepper to taste. Seine very hot with salted crackers. NO. 62. SALSIFY CREAM SOUP. Mrs. O. A. Creider, 939 Lemon street, Riverside, Cal.— Take six or seven roots of salsify (oyster plant,) two quarts sweet milk, two large spoonfuls flour, butter size of two walnuts, salt and pepper to taste. Scrape the roots and slice them into cold water (to keep them white,) then cook them one-half hour in water. Stir the flour into the butter until well mixed; add the milk to the cooking salsify when just ready to boil; add the flour and butter; let come to a boil; season. NO. 63. SORREL SOUP ("Soupe a 1'Seille.") Florence S. Le Hardy, Cahuenga, Cal.— Take two bunches sorrel, wash well; put in sauce- pan two tablespoonfuls of olive oil'; when boil- ing, drop sorrel into it, cover; let simmer until quite tender; then, while in pan, chop with silver knife very fine; then add quart and half of boiling water, stir well; add salt, two raw eggs, broken and mixed without beating; drop in, stir all the while; when all comes to a boil, drop in cup of cream, stir briskly; send to table; to be served with browned dice of bread. Most delicious. * 20 COOKING AND OTHER RECIPES. NO. 64. SOUP A LA CANATRICE. Mrs. Frederick Stephens, No. 1504 North Main street, Santa Ana, Gal.— Very beneficial for singers. Ingredients for six persons: Three ounces sago, one-half pint cream, yolks of three eggs, one lump sugar, one bay leaf, and seasoning to taste; two quarts medium stock. Wash sago in boiling water, let it be grad- ually added to the nearly boiling stock, sim- mer for half hour, when it should be well dissolved. Beat up yolks of eggs, add to them boiling cream, stir these quickly in the soup and serve immediately. Do not let soup boil or the eggs will curdle. NO. 65. SOUP STOCK. Mrs. E. A. Pallah, R. F. D. No. 3, Santa Ana. Cal.— Stock for soup is best made for the average home cook from the leg joint of beef, the bones split open, put on to cook in plenty of cold water. When it first comes to boil, carefully skim; let simmer several hours, skim all grease off top and strain. Many various and delicious soups can be made from this stock, by adding vegetables, rice, tomatoes, potatoes, macaroni, vermicelli, pearl barley, flavoring according to taste, with onions, celery, parsley etc. NO. 66. SPANISH SOUP. Mrs. Mary L. Gaty, No. 1721 Bush street— Two large onions, one-half dozen small chile peppers, one can tomatoes, one large turnip, one-half can corn, two carrots; chop vegetables fine, put into one quart of water, boll until almost done; add tomatoes and corn, boil five minutes longer, then add one tablespoon of beef extract; stir until it dissolves; add one teaspoon Worces- tershire sauce and one tablespoon catsup; salt to taste. This is fine. NO. 67. SPLIT PEA SOUP. Mrs. Edmund M. Price, No. 962 E. 39th st.— One pint split peas, washed and drained immediately; two- thirds of a carrot, sliced, one onion, with six cloves stuck in it, one-quarter pound of mixed salt pork, one-half teaspoon celery salt and a little pepper; put all together over a brisk fire with two and one-half quarts cold water; when it boils up, set back and cook slowly four hours. Season with more salt and pepper if desired; strain and serve with dice of bread fried brown in butter. NO. 68. STEW SOUP. Miss M. W. Beck- with, Altadena, Cal. — Two pounds- of beef, five onions, five turnips, three-^aarter pound rice, a large bunoh of parsley, a few sweet herbs, pepper and salt, two quarts of water. Cut the beef up in small pieces, add the other ingredients and boil gently for two and one- half hours. Oatmeal or potatoes would be a grea-t improvement. Time, two and one-half hours. Sufficient for eight persons. NO. 69. STONE SOUP. Florence S. Le Hardy, Cahuenga, Cal.— Take any piece of cold left-over meats or bones, etc., be it but one piece or even one bone, it all helps to season; pour over as much boiling water as is needed, allowing some for the pot; add salt, a potato or two, carrot, onion, celery, tomato, or any other vegetables; a little rice for thickening; let boil until all is well done. This is a most delicious soup. NO. 70. SUPERIOR VEGETABLE SOUP. Mrs. D. H. Imler, Tropico, Cal. — Take a good- sized soup bone, place in a kettle, cover with cold water. When it begins to boil, skim carefully. When a rich soup or stock has been obtained, prepare the following vege- tables and ingredients and place therein: Pare and slice four turnips, four potatoes, four car- rots, two onions, one-half small head of cab- bage, four pieces of celery, cut in squares, one can of tomatoes, four sprigs of thyme and the same of parsley, eight cloves, four pieces of mace, salt, cayenne pepper or one- half pod of red pepper

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