Vegetable Stew
From A practical cook and text book for general use, 1896
Serve with crackers, rolls, gems, or bread for a nutritious meal.
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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 56. The excerpt below is the record exactly as published.
Vegetable Stew. Wash two table-spoonfuls of rice or other cereal and cook until nearly done. Pare and slice a combination of vegetables one of sweet flavor among them. Add to the cereal and cook thoroughly. Lay some slices of toasted bread in a deep vegetable dish or upon a platter. With a skimmer put the vegetables upon the toast, season and thicken the gravy as for soup
Cook this with the app: pantry check, scaling, and the assistant.