Vegetable Soup

Ingredients

• 2 shins beef
• 10 qts. cold water
• 6 qts. boiling water
• 2 c. carrots
• 2 c. cabbage
• 2 celery roots
• 12 lbs. veal
• 2 lbs. salt pork
• 3 T. salt
• 1 t. pepper
• 3 qts. beans
• 4 T. salt
• 11% qts. milk
• 34 c. butter
• VY c. lard
• 7 qts. flour
• 1 qt. rye meal
• 1 qt. cornmeal
• 1 qt. graham flour
• 3 qts. flour
• 2 “bisalt
• 54 c. butter
• 1% c. sugar
• 6 eggs
• 11% c. milk
• Flour to roll —
• 4 bay leaves
• 2 c. potatoes (cooked sep.)
• 2 qts. tomatoes
• 4 t. pepper.
• juice of 2 onions
• 4 T. chopped parsley
• 4 T. salt

Method

1. 1

   In a large pot, combine beef shins and cold water.

2. 2

   Bring to a boil and then add boiling water, carrots, cabbage, and celery roots.

3. 3

   After simmering, add veal, salt pork, and seasonings.

4. 4

   Cook until tender.

5. 5

   Add beans, milk, butter, lard, and various flours.

6. 6

   Stir well and cook until thickened.

7. 7

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 6. The excerpt below is the record exactly as published.

Vegetable Soup 2 shins beef 10 qts. cold water 6 qts. boiling water 2 c. carrots 2 c. cabbage 2 celery roots 12 lbs. veal 2 lbs. salt pork 3 T. salt 1 t. pepper 3 qts. beans 2 Ibs. salt pork 4 T. salt as 11% qts. milk 34 c. butter VY c. lard 7 qts. flour 1 qt. rye meal 1 qt. cornmeal 1 qt. graham flour 3 qts. flour 2 “bisalt 16 c. baking powder 54 c. butter 1% c. sugar 6 eggs 11% c. milk Flour to roll — 4 bay leaves 2 c. potatoes (cooked sep.) 2 qts. tomatoes 4 t. pepper. juice of 2 onions 4 T. chopped parsley

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