Mélange Soup
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
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 The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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
- 3 lbs. of coarse
- 4 quarts of cold water
- 1 cup of tomato-juice
- 2 carrots
- 1 onion
Method
- 1 cup of rice (scant).
- 3 lbs.
- of coarse, lean beef.
- Some mutton bones.
- 2 carrots.
- 2 turnips.
- 1 onion.
- Essence of celery, two teaspoonfuls.
- Pepper and salt.
- 4 quarts of cold water.
- 1 cup of tomato-juice.
- Cut the meat into dice, and put on in the water.
- Boil gently two hours, when add the rice, tomato-juice, and the vegetables cut into small squares, and already cooked five minutes in hot water, to take off the rank taste.
- Stew half an hour, or until the vegetables and rice are tender, but not a pulp;
- season;
- boil up once and pour out—meat, vegetables, and all—into the tureen.