Variety Soup

Ingredients

• Take bones of cold meat or fresh soup bones
• Take three pints of stock
• six potatoes
• two onions
• one carrot
• one stick of celery
• one-half pint of milk
• one-half teaspoon of mixed mustard
• one teaspoon of sugar
• salt and pepper

Method

1. 1

   Boil vegetables brown in the frying pan.

2. 2

   Put all ingredients but milk in pot and boil one hour; strain, press vegetables through strainer; add milk; boil ten minutes.

3. 3

   One-half teaspoon of lemon juice or vinegar just before serving.

As published

This recipe was extracted from The New century cook book (1899), page 17. The excerpt below is the record exactly as published.

Variety Soup. Stock: Take bones of cold meat or fresh soup bones, cover with cold water and boil four hours, or until water is about half boiled away; strain, set away over night to cool (should jelly when cold). Take grease from top. For variety soup take three pints of stock, six potatoes, two onions, one carrot, one stick of celery, one-half pint of milk, one-half teaspoon of mixed mustard, one teaspoon of sugar, salt and pepper

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