Vegetable Soup
From Raleigh recipe book, 1925
In summer, use corn and fresh vegetables.
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 1. The excerpt below is the record exactly as published.
VEGETABLE SOUP At breakfast time (about 8 o'clock) I put a large (5 pound) beef shank in a pot with 6 quarts of water. Let it boil until 11 o'clock then skim off all the greese and if shank is thoroughly done take up and put aside. Add the vegetables which have been prepared and chopped and cook until dinner time. I often leave shank in pot to boil until just before I take up soup, when I thicken with a little parched flour. I use the following quantity of vegetables. 1 quart can tomatoes 1 bunch of vegetable herbs 3 or four pieces of macaroni 1 can okra (broken up fine) A very small hard cabbage 3 Irish potatoes
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