Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Vegetable Soup
From Kentucky receipt book, 1903
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- One soup bone
- 1 quart of canned tomatoes
- 3 Irish potatoes
- 1 gallon of cold water
- pepper and salt
- 2 tablespoons of sifted flour
Method
Wash bone and simmer with water for 3 hours.
Add tomatoes, diced potatoes, pepper, and salt.
Cook for 2 hours longer, then add flour paste and cook for 15 minutes.
Serve hot.
Nutrition per serving
95Calories
4 gProtein
18 gCarbs
1 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
Vegetable Soup. One soup bone, 1 quart of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water, pepper and salt. Wash bone and put in soup pot with water. Simmer for 3 hours, skimming constantly; then press tomatoes through sieve and add to soup ; also potatoes diced, black pepper and salt. Cook 2 hours longer ; then add 2 tablespoons of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.