Veal Soup
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 23. The excerpt below is the record exactly as published.
Veal Soup. — Put a knuckle of veal in three quarts of cold water, with one table- spoonful of uncooked rice, one onion, celery, salt to taste, and simmer four hours. Beat the yolk of one egg in one cup of milk, and put in the soup tureen with a piece of butter the size of a hickory nut
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