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Vegetable Soup

A historical recipe from Simple Italian Cookery, by Antonia Isola.

A historical recipe

Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.

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 Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). 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.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); 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. Take some cabbage, carrots, celery, onions, turnips, lettuce, squash, potatoes, beans, and peas.
  2. Chop each into very small pieces, wash and drain.
  3. Take a saucepan, put in a heaping tablespoon of butter;
  4. chop up another small piece of onion and add to butter and fry until onion is golden;
  5. then add all the vegetables, salt, and pepper, and cover the saucepan.
  6. When the vegetables are half cooked, and their juice has become absorbed, dissolve one tablespoon of tomato paste in one-third of a cup of hot water, and add.
  7. Instead of the tomato paste there may be added to the onion, before putting in the vegetables, one tomato, peeled and cut into small pieces.
  8. When the tomato is cooked add the vegetables.
  9. Then add water, a little at a time, until you have sufficient quantity for two persons.
  10. Take a slice of bread and cut into small squares or diamonds--toast or fry as desired--put these into the soup plates, and pour the soup (without straining) over them.