Vegetable Soup

Ingredients

• 1 cup carrot
• 1 cup turnip
• 1 cup celery
• 1.5 cups potato
• 1 onion
• 2 quarts water
• 1 teaspoon salt
• 1 teaspoon pepper
• 0.5 tablespoon parsley
• 1 cup fat

Method

1. 1

   Cut vegetables into cubes.

2. 2

   Cook the vegetables, except the potatoes and parsley, 10 minutes, in the suet.

3. 3

   Add water and potatoes and cook 1 hour.

4. 4

   Add parsley and seasonings.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 15. The excerpt below is the record exactly as published.

vegetable soups and the milk chowders are rich in food value. The thin meat stocks are valuable chiefly as appetizers. The plain vegetable soups contain the food value of the vegetables they contain. If cereals are added, it increases the food value. Meat stock is water in which meat and meat bones have been cooked. When dark meat is used, it is called brown stock; when light meat is used, it is called white stock. Vegetable stock is water in which vegetables have been cooked. SCOTCH BROTH 3 pounds mutton from 1 sliced carrot 3 tablespoons rice or 3 the neck 2 sliced onions tablespoons barley 2 quarts cold water 4 stalks celery soaked overnight or 2 tablespoons salt 2 tablespoons flour for thickening. Remove the skin and fat from meat that has been wiped with a damp cloth. Cut the meat into small pieces, put into the kettle with the carrot, onion and water. Heat gradually to boiling point and cook until meat is tender, strain and remove any fat. Reheat to boiling point, add the rice or barley and cook until the rice or barley is soft. The meat should not be thrown away, but used in stews, croquettes or meat cakes. If combined with a little broth, the flavor is restored. TOMATO SOUP 1 can tomatoes I teaspoon cloves | teaspoon soda 1 pint rice water 1 tablespoon sugar 2 tablespoons flour 1 tablespoon whole 1 slice onion 2 tablespoons fat peppers 1 teaspoon salt I cup boiled rice Bit of bay leaf Cook first 7 ingredients 20 minutes. Strain. Add salt and soda. Mix the flour with an equal amount of water until smooth, add more water until thin enough to pour. Stir soup while adding gradually the flour mixture, called thickening; boil 5 minutes. Strain, add boiled rice, fat, and serve. Rice may be omitted. The flour may be omitted. VEGETABLE SOUP I cup carrot I onion 1 teaspoon salt i cup turnip i cup fat i teaspoon pepper i cup celery ^ tablespoon parsley 2 quarts water 1^ cups potato Cut vegetables into cubes. Cook the vegetables, except the potatoes and parsley, 10 minutes, in the suet. Add water and potatoes and cook 1 hour. Add parsley and seasonings. A soup bone may be added. Barley % 26 THH METROPOLITAN U^n COOK BOOK or rice may be cooked with the vegetables and served in the soup, tomatoes, cabbage, peas, beans, spinach, or any. other vegetable, may be added as desired. SPLIT PEA SOUP 1 cup dried split peas 4-inch cube salt fat pork | teaspoon pepper 3 quarts cold water 1 ham bone U teaspoons salt 1 onion

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