Vegetable Soup
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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
- 1/2 cup carrot.
- 1/2 cup turnip.
- 1/2 cup celery.
- 2 cups potato.
- 1/3 cup onion.
- 1-1/2 quarts beef broth.
- 1/3 cup butter.
- 1/2 tablespoon finely chopped parsley.
- 1-1/2 teaspoons salt.
- 1/8 teaspoon pepper.
- PROCESS: Wash and scrape carrot, cut in tiny cubes;
- wash and pare turnip, cut same as carrot;
- wash, scrape and cut celery in thin slices;
- wash, pare and cut potatoes in one-fourth inch cubes;
- peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly.
- Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed.
- Cover and simmer one hour.
- Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup.