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Vegetable Soup Without Meat
From The national course in home economics, 1917
Serves 4
A hearty vegetable soup.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 296. The excerpt below is the record exactly as published.
VEGETABLE 50UP WITHOUT flEAT. Slice three medium-sized onions and three potatoes into one and one- half pints of boiling water; add one-half can of tomatoes, one-half can of peas, a piece of butter the size of a walnut, one tablespoonful of sugar and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.