vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Soup I
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
This recipe can be adjusted to suit individual tastes.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 83. The excerpt below is the record exactly as published.
Vegetable Soup I To 3 pts water add 3 large fresh tomatoes or an equal amount of canned tomatoes, 1 large potato, peeled and sliced, 1 small carrot, peeled and cut very fine, a few tender cabbage leaves chopped fine, 2 small onions cut fine, salt to taste, 1 heaping tablesp drippings or butter, and V2 teasp mixed celery and coriander seeds, with 1 bay leaf and 1 small pod red pep- per. One or 2 stalks of celery
Cook this with the app: pantry check, scaling, and the assistant.