Vegetable Soup
From The English-Chinese cookery book, 1890
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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 4. The excerpt below is the record exactly as published.
VEGETABLE SOUP. rHAKE two turnips, two carrots, four potatoes, one large onion, and a few I stalks of celery, or some parsley. Cut them all very fine. Put them, with a spoonful of rice, into three quarts of water, and boil the whole three hours. Then strain the soup through a coarse sieve, return it to the kettle, and put it over the fire. Add a piece of butter of the size of a nu
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