Vegetable Soup

Ingredients

• Take soup bone and crush
• put in kettle with 1 gallon of cold water
• add 1 quart of peeled tomatoes
• a half pint of sliced Irish potatoes
• a half pint of tender corn

Method

1. 1

   Cook soup bone for 4 hours.

2. 2

   Two hours before the soup is done, add tomatoes; a half hour before serving, add potatoes and corn.

3. 3

   Then serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 5. The excerpt below is the record exactly as published.

Vegetable Soup. Take soup bone and crush, put in kettle with 1 gallon of cold water, cook 4 hours. Two hours before the soup is done add 1 quart of peeled tomatoes and a half hour before serving add half a pint of sliced Irish potatoes and a half pint of tender corn

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