Vegetable Soup

Name: Vegetable Soup
Ingredients: 3 pts. beef stock; 1 medium size onion; 3 cups finely chopped cabbage; 1 cup butter beans; 3 cups finely chopped celery; 3 cups finely chopped carrots; 1 can corn; 2 tablespoons Melrose flour

From Anson County cook book, 1928

Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 2. The excerpt below is the record exactly as published.

VEGETABLE SOUP 3 pts. beef stock 1 medium size onion 3 cups finely chopped cabbage 1 cup butter beans 3 cups finely chopped celery 1 can corn 3 cups finely chopped carrots 2 tablespoons Melrose flour

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