Vegetable Soup

Ingredients

• 1 qt. boiling water
• 4 cup carrots
• 4 cup cabbage
• 1 cup potatoes
• 1 cup tomato juice and pulp
• 1 tablespoon minced onion
• 2 tablespoons chopped parsley
• 4 teaspoon pepper
• 4 tablespoons fat
• 4 cloves
• 1 bayleaf
• 2 teaspoons salt
• 4 peppercorns

Method

1. 1

   Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes.

2. 2

   Strain.

3. 3

   To juice and pulp add other ingredients and cook slowly 1 hour.

4. 4

   Add parsley just before serving.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 43. The excerpt below is the record exactly as published.

vegetable soups. In fact, soup can be made from all kinds of leftovers—the variety and kind make little difference so long as the mixture is allowed to sim- mer for several hours and is properly seasoned. CREAM SOUP 4 cup fat i pt. ilk 4 cup flour 1 pt. water, in which vegetable 1 teaspoon salt or cereal was cooked, or 1 cup cereal or vegetable leftover water in which 4 teaspoon cayenne meat was cooked. Melt fat, add dry ingredients and, gradually, liquid. When at boil- ing point, add vegetables or cereal and serve. A MEAT STOCK Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck. To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 8 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etec., vege- tables, macaroni, tapioca, sago, etc., etc., may be added for increased food value. AND HOW TO COOK THEM 107 TOMATO GUMBO SOUP Bones and gristle from chicken or turkey 2 qts. cold water 14 teaspoons salt 1 cup okra 4 cup rice 1 tablespoon chopped 2 tablespoons fat pimento 14 cups tomatoes 4 cup chopped parsley Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly 2? hour and serve. LEGUME SOUP teaspoon celery salt teaspoons salt tablespoons flour, plus tablespoons cold water teaspoon pepper cup tomato 1 cup dried peas, beans or lentils 3 qts. cold water 1 tablespoon onion pulp 1 ham bone or 4 pound smoked sausage AH DD DD DD et Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook 4 hour and serve. VEGETABLE SOUP 1 qt. boiling water 4 teaspoon pepper 4 cup carrots 4 tablespoons fat 4 cup cabbage 4 cloves 1 cup potatoes 1 bayleaf 1 cup tomato juice and pulp 2 teaspoons salt 1 tablespoon minced onion 4 peppercorns . 2 tablespoons chopped parsley

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