Vegetable Soup (Winter)

Ingredients

• 1 cup each of onion
• 1 cup each of carrot
• 1 cup each of turnip
• 1 cup each of parsnip
• 1 pint each of celery
• 1 pint each of potato
• 3^ cup butter or drippings
• 1 teaspoonful salt
• 1 tablespoonful flour
• 1 teaspoonful sugar
• 1 saltspoonf ul white pepper
• 1^ saltspoonful cayenne pepper
• 1 tablespoonful chopped parsley
• 1 slice of bread crust toasted very brown

Method

1. 1

   Cut vegetables into half-inch dice.

2. 2

   Fry onions in butter until colored.

3. 3

   Add flour, then gradually pour in hot water.

4. 4

   Add salt, pepper, sugar, bread, and vegetables (except potatoes).

5. 5

   Simmer for two hours.

6. 6

   Boil potatoes separately, drain, and add to soup.

7. 7

   Strain and adjust seasoning before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 93. The excerpt below is the record exactly as published.

Vegetable Soup (Winter). 1 cup each of onion and carrot. 1 cup each of turnip and parsnip. 1 pint each of celery and potato= 3^ cup butter or drippings. 1 teaspoonful salt. 1 tablespoonful flour. 1 teaspoonful sugar. 1 saltspoonf ul white pepper. 1^ saltspoonful cayenne pepper. 1 tablespoonful chopped parsley. 1 slice of bread crust toasted very brown

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