Vegetable Soup
From The Institute cook book, 1913
Serves 6
Use one radiator or cook a longer time.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 155. The excerpt below is the record exactly as published.
VEGETABLE SOUP 2 cups brown soup stock V2 cup celery 2 cups tomato juice 1 cup peas 1 cup carrots 1 onion 1 cup turnips 1 cup diced potatoes Seasoning
Cook this with the app: pantry check, scaling, and the assistant.