Vegetable Soup

Ingredients

• 1 cup diced potatoes
• ¥, cup shredded onions
• 1 cup diced carrots
• 1% quarts water
• Y, cup diced turnips
• 1 seup bone

Method

1. 1

   Boil soup bone until nearly cooked, then add vegetables shredded or diced on medium shredder and boil until well cooked.

2. 2

   Flavor with salt and pepper and thicken a little with flour if desired.

Nutrition per serving

As published

This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 9. The excerpt below is the record exactly as published.

VEGETABLE SOUP beef bone 3 large turnips (use large 2 quarts water shredder) 1 small can tomatoes 3 large potatoes (use large 2 tablespoons rice or barley shredder) 1 teaspoon salt 1 large onion (use medium Y% teaspoon paprika shredder) 3 large carrots (use large shredder) Cook until meat and vegetables are done. Serve hot. POTATO SOUP 3 potatoes 1 teaspoon salt 4 cups milk 4 teaspoon pepper 1 onion 2 tablespoon butter 2 stalks celery 1 tablespoon flour Shred potatoes, onion and celery on medium shredder. Boil with as little water as possible until tender. Add butter and flour creamed together wie milk, and season with salt and pepper. Let come to a boil and serve at once. FAVORITE TESTED RECIPES 23 CELERY SOUP 2 cups shredded celery salt 1% quarts water or milk pepper Shred celery on coarse shredder and boil until cooked. Add one quart water or milk and season with salt and pepper and thicken a little with flour. VEGETABLE SOUP 1 cup diced potatoes ¥, cup shredded onions 1 cup diced carrots 1% quarts water Y, cup diced turnips 1 seup bone

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