Vegetable Soup

Ingredients

• Three pounds of coarse beef minced
• three quarts of cold water
• two carrots
• two turnips
• one onion
• three stalks of celery
• can of tomatoes
• quarter of a cabbage
• one root salsify
• two tablespoonfuls of chopped parsley
• pepper
• salt
• a teaspoonful of sugar

Method

1. 1

   Put beef and water together and bring slowly to a boil.

2. 2

   Simmer gently for four hours.

3. 3

   Pepper and salt and set away, meat and liquid together, until next day.

4. 4

   Take off the fat and strain out the meat.

5. 5

   Pare and cut turnips, carrots, celery and salsify into dice of uniform size.

6. 6

   Shred the cabbage, mince the onion.

7. 7

   Put all into a pot, cover with boiling salted water, drop in a bit of soda no larger than a lima bean, and cook gently twenty minutes.

8. 8

   Drain well and turn the vegetables into the soup stock.

9. 9

   Rub the tomatoes through a colander and add them with the parsley.

10. 10

    Cook half an hour, keeping the contents of the pot at a slow, steady boil all the time; put in the sugar and pour into the tureen.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The New century cook book (1899), page 12. The excerpt below is the record exactly as published.

Vegetable Soup. Three pounds of coarse beef minced, three quarts of cold water, two carrots, two turnips, one onion, mixed, three stalks ol celery, can of tomatoes, quarter of a cabbage, one root salsi- fy, two tablespoonfuls of chopped parsley, pepper and salt, a teaspoonful of sugar

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