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Vegetable Soup

Name: Vegetable Soup
Yield: 10 servings
Ingredients: One pound of celery; one pound of turnips; one pound of carrots; half a pound of beets; half a pound of parsley; half a pound of onions; two ounces of pearl barley; half a pint of dried green peas; quarter of a pound of butter; six quarts of water; a table-spoonful of salt

From Vegetarian cookery, 1891

Serves 10

Celery leaves can be added after straining.

Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 41. The excerpt below is the record exactly as published.

Vegetable Soup. One pound of celery, one pound of turnips, one pound of carrots, half a pound of beets, half a pound of parsley, half a pound of onions, two ounces of pearl barley, half a pint of dried green peas, and quarter of a pound of butter. Steep the peas in soft water twelve hours ; put them with the other vegetables into a pan, with six quarts of water and a table-spoonful of salt

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