vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Swiss Soup
From Buckeye cookery, 1892
Serves 10
Optional ingredients include salt pork, a bone, or a bit of veal or lamb.
Presented as published in 1892. 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 Buckeye cookery (1892), page 180. The excerpt below is the record exactly as published.
Swiss Soup. Five gallons water, six potatoes and three turnips sliced ; boil five hours until perfectly dissolved and the consistency of pea soup, fill. ing up as it boils away; add butter size of an egg, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.