Vegetable Soup (from Stock)
From Manual for army cooks, 1896
If rice is also used with vegetables, pick and wash it, then drain and put it into a separate pot with boiling water, enough to cover it, with a teaspoonful of salt. Boil it twenty-five minutes, or until cooked; stir it and the vegetables, with the waters in which they were boiled, into the stock.
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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 20. The excerpt below is the record exactly as published.
VEGETABLE SOUP (FROM STOCK). 1 gallon stock. 4 lbs. mixed vegetables (about). Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.