Contributed by Sarah Biddle Cabeen
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Boil 4 lbs.
- of beef in 1½ gallons of water for 6 hours.
- Let the liquor run through a colander, and strain it, through muslin to clear it.
- Boil in 2 qts.
- of water for the same time, 4 large carrots, 2 turnips, 1 head of celery, 4 onions, 1 bunch of pot-herbs.
- When it begins to boil 1 tablespoonful of salt, and pepper to your taste.
- Then add the vegetables to the soup.
- The carrots are cut in long thin pieces.
- The pot-herbs and celery tops are tied together and removed from the soup before serving up.
- The rest of the vegetables are prepared in the usual manner.