Vegetable Soup
From Jane Hamilton's recipes, 1909
This recipe is for two quarts of soup.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 5. The excerpt below is the record exactly as published.
season with salt and black pepper. The above will make two quarts of rich chicken soup. (24) JANE HAMILTON'S RECIPES VEGETABLE. Take a slice of good fat ham and put it on to boil in water with some tender cym- blings and ears of corn, enough to make two quarts of soup; the quantity will de- pend upon the size of the cymblings and how thick you like the soup. V/hen the cymblings are done pass them through a sieve and return them into the pot in which they were boiled with the ham, cut off the corn carefully and put back with the cym- blings, etc. The corn may be cut off the cob before it is boiled and put in the soup. Put a little thickening in the soup, a pint of cream, a slice of butter, and season with salt and black pepper. This is for two quarts of soup. Four good ears of corn and three cymblings
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.