Vegetable Soup (Evaporated)
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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 Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 19. The excerpt below is the record exactly as published.
Vegetable Soup (Evaporated) To each cup of soup vegetables add 2 cups water and soak for 24 hours. Cook, adding as much water as necessary. Flavor with butter and salt
Cook this with the app: pantry check, scaling, and the assistant.