Winter Vegetable Soup a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Do not strain the soup; it should contain all ingredients.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 50. The excerpt below is the record exactly as published.
Winter Vegetable Soup a la Ericsson Hammond Potage aux Legumes d’Hiver, a la Ericsson Hammond Take four pounds of top round of beef in one piece. Put in a stock pot, adding to that three quarts water, one apple, and one tomato. Let come to a boil; draw aside and let simmer about two hours, adding pepper and salt. In the meantime get ready ten small white onions and some tiny carrots, cut in pieces about one and a half inches long (the shape of a small carrot point at each end). Scoop out some turnips with the potato scooper; add all to the meat and let simmer for another hour until the vegetables are well cooked. In the meantime add a branch of thyme, one bay leaf, two cloves, and a small pinch of saffron. When ready to serve flavor with some sherry, add one tablespoon coarse-chopped parsley
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