Vegetable Soup
From A practical cook and text book for general use, 1896
Vegetable combinations can be varied.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 56. The excerpt below is the record exactly as published.
Vegetable Soup. Wash one cup of beans and soak them over night. In the morning drain and stew in two quarts of water two hours, then add one carrot, two parsnips, two small turnips, and a small onion or stick of celery
Cook this with the app: pantry check, scaling, and the assistant.