gluten-free
White Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 16
Presented as published in 1911. 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
- six pounds of lean gravy beef
- half gallon of water
- six pounds of knuckle of veal
- one-fourth pound ham
- four onions
- four heads of celery
- two ounces of blanched sweet almonds
- a pint of cream
- crumbs of two French rolls
Method
Stew beef in water until extracted, remove beef.
Add veal, ham, onions, celery, peppercorns, and herbs.
Stew for 7-8 hours, skimming fat.
Mix crumbs, almonds, cream, and stock, boil for 10 minutes, strain, mix with soup, and serve.
Nutrition per serving
492Calories
43 gProtein
15 gCarbs
28 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 6. The excerpt below is the record exactly as published.
WHITE SOUP — Put six pounds of lean gravy beef into a saucepan, with half gallon of water and stew gently until all the good is extracted and remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth pound ham, four onions, four heads of celery, cut into small pieces, a few peppercorns and bunch of sweet herbs. Stew gently for seven or eight hours, skimming off the fat as it rises to the top. Mix with the crumbs of two French rolls two ounces of blanched sweet almonds and put in a saucepan with a pint of cream
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