vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Soup
From The new practical housekeeping, 1890
Serves 6
Cooking vegetables in water is more economical than using stock.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 520. The excerpt below is the record exactly as published.
Vegetable Soup^ — Slice cabbage, carrots, turnips, parsnips, and cook as above, always remembering to have water or stock boiling in which vegetables are placed ; when tender add stewed tomatoes rubbed through a sieve or not as wished ; whenever tomatoes are used in any soup it is a very great improvement to first stew them either fresh or canned, seasoning with butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.