vegetarianvegangluten-freedairy-freenut-free
Vegetable Broth
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
The flavor will be gone from the vegetables and will be in the broth.
Presented as published in 1911. 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
- turnips
- carrots
- potatoes
- beets
- celery
- an equal amount of cold water
Method
Chop vegetables fine, mix with cold water, put in a kettle, bring to a boil without boiling for about three or four hours, then drain off the water.
Nutrition per serving
123Calories
4 gProtein
27 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 6. The excerpt below is the record exactly as published.
VEGETABLE BROTH— Take turnips, carrots, potatoes, beets, celery, all, or two or three, and chop real fine. Then mix with them an equal amount of cold water
Cook this with the app: pantry check, scaling, and the assistant.