Vegetable Puree
From Blue Ribbon cook book, 1905
Soup stock may be used instead of all or part of the water.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 11. The excerpt below is the record exactly as published.
Vegetable Puree—4 cups diced, fresh vegetables, 1 small onion, sliced, 1 tablespoon salt, 44 teaspoon Blue Ribbon pepper, 2 tablespoons fat, 9 cups water
Cook this with the app: pantry check, scaling, and the assistant.