Vegetable Soup
From Efficiency in home-making and first-aid to good cooking, 1915
This recipe utilizes leftover vegetables and bones to create a flavorful soup.
Presented as published in 1915. 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 Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 38. The excerpt below is the record exactly as published.
various bits of vegetables, a little steak bone, or bone from the roast, the little pieces of bread or toast, and a little gravy left over into a stew pan and let it simmer for an hour, or put in the fireless cooker, rub through a sieve ; boil up, adding a little but- ter, if there was not enough gravy or meat bone to flavor, add a little paprica
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