Skip to content

Vegetable Chowder

A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).

No ratings yet

A historical recipe

Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. 1 tablespoon butter Rice
  2. 2 quarts of water
  3. 1 kernel garlic
  4. 2 carrots

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Minestrone alla Milanese 1/2 lb.
  2. salt pork 2 or 3 sprigs parsley 1 kernel garlic 2 carrots 1/4 medium sized cabbage 1 scant cup dried beans, Lima or kidney, soaked over night 2 quarts cold water A little celery Any left over peas 1 tablespoon butter Rice, salt and pepper Cut off the rind of the pork and put it into 2 quarts of water to boil.
  3. Cut off a small slice of the pork and beat it to a paste with the parsley and garlic.
  4. Add this paste to the pork and water.
  5. Slice the carrots, cut the rib out of the cabbage leaves.
  6. Add the carrots, cabbage leaves, other vegetables, seasoning and butter to the soup, and let it boil slowly for 2-1/2 hours.
  7. The last 1/2 hour add 1 small handful of rice for each person.
  8. When the pork is very soft, remove and slice in little ribbons and put it back.
  9. This is equally good eaten cold.
  10. Three bouillon cubes may be used instead of pork, or may be added if a richer soup is desired.
  11. Mme.
  12. Varesi.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.

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.