Vegetable Soup No. 2

Ingredients

• 1/2 cup chopped onion
• 1 tablespoon chopped pepper
• 1 tablespoon butter or drippings
• 1.5 teaspoons salt
• 1 saltspoon pepper
• 2 cups shredded cabbage
• 1 tomato
• 1/2 cup chopped carrot
• 1 cup sliced potato
• 1 tablespoon chopped celery

Method

1. 1

   Brown the onion slightly in the butter or drippings.

2. 2

   Have the water boiling hard and add all the vegetables except the potato and tomato.

3. 3

   Boil rapidly for ten minutes; then gently for one hour.

4. 4

   Add the other ingredients and cook one hour longer.

5. 5

   Have the cover partially off the kettle during the entire time.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 18. The excerpt below is the record exactly as published.

VEGETABLE SOUP No. 2 V2 cup chopped Gnion 1 tablespoon chopped pepper 1 tablespoon butter or drippings iVi teaspoons salt IV2 quarts water 1 saltspoon pepper 2 cups shredded cabbage 1 tomato Vz cup chopped carrot 1 cup sliced potato 1 Isek I tablespoon chopped celery

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