Vegetable Soup

Ingredients

• a good soup bone (a shank bone is best)
• an onion
• two good-sized potatoes
• a carrot
• two good-sized tomatoes
• a handful of pearl barley
• a tablespoonful of rice
• a teacupful of broken maecaroni
• Add salt and pepper to suit.

Method

1. 1

   Crack the soup bone and cook it steadily for several hours.

2. 2

   Let it stand until cold and skim off the tallow.

3. 3

   Cook again, adding the vegetables and seasonings.

4. 4

   Cook until all vegetables are soft.

5. 5

   Optionally, stir in browned flour before serving.

6. 6

   For noodles, mix three eggs, a pinch of salt, and enough flour to make a stiff dough, roll thin, dry, cut fine, and cook in the soup for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 36. The excerpt below is the record exactly as published.

VEGETABLE SOUP. Mrs. Clarence Allison, Covina, Cal.— Have a good soup bone (a shank bone is best,) crack it open, cook steadily for several hours and let it stand un- til cold and the tallow rises to the top; skim all tallow off; the remainder should be a jelly. Cook again, this time adding vegeta- bles, an onion, two good-sized potatoes, a carrot, two good-sized tomatoes, a handful of pearl barley, a tablespoonful • of rice, a tea- cupful of broken maecaroni (break fine,) a dash or two of celery salt or a stock of celery. Add salt and pepper to suit.

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