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The Soldier's Vegetable Soup

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Peel three pounds of vegetables.
  2. Put them in a large pot with all the vegetables that you can find, according to the season.
  3. In the winter you will take four celeries, four leeks, two turnips, a cabbage, two onions, pepper and salt, two-penny-worth of bones, and about five and one-half quarts of water.
  4. Let it all boil for three hours, taking care to add water so as to keep the quantity at five quarts.
  5. Rub all the vegetables through a tammy, crushing them well, and then let them boil up again for at least another hour.
  6. The time allotted for the first and second cooking is of the greatest importance.