Vegetable Soup

Ingredients

• four potatoes
• one onion
• one turnip
• two stalks of celery
• one small carrot
• one large tablespoon of butter
• one large tablespoon of lemon juice

Method

1. 1

   Boil vegetables with half the butter for thirty minutes, strain, and season with salt, pepper, and remaining butter.

2. 2

   Serve with lemon juice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 34. The excerpt below is the record exactly as published.

VEGETABLE SOUP. Florence Fishe.\- No. 1500 Temple street— Good 15-cent shin bo*:s ox beef, put to cook in cold water, cooking it slowly two hours in about three quarts of water, adding more boiling water as it boils away. Strain and skim off every particle of fat. Add salt and pepper, one pint of chopped cabbage, four turnips, two parsnips, four small carrots, three medium- sized onions, three tomatoes, a few leaves of parsley, three-quarters of a cup rice, four medium-sized potatoes, all put through the course blade of food chopper, or chopped with chopping knife, except potatoes, dice them. Boil slowly two or three hours, or longer. This is as nice the second day as when first made. NO. 87. VEGETABLE SOUP. Mrs. T. H. Sullivan, San Jacinto, Cal.— Four potatoes, one onion, sliced thin, one turnip, two stalks of celery, cut fine, one small carrot, cut fine, one or two small apples, one large tablespoon of butter. Add half the butter with vege- tables; let boil thirty minutes; strain; season with salt, pepper and butter. To each bowl add one large tablespoon of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.