Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

dairy-freenut-free

A Roast Beef and Boiled Turkey Soup

Name: A Roast Beef and Boiled Turkey Soup
Yield: 2 servings
Ingredients: Bones of a turkey and beef; 2 or 3 carrots; 2 or 3 onions; 2 or 3 turnips; % doz. cloves; pepper; salt; and tomatoes; 2 tablespoonfuls of flour; some bread

From The Ideal cook book, 1899

Serves 2

A modern interpretation · AI-generated from the original record

Ingredients

Bones of a turkey and beef
2 or 3 carrots
2 or 3 onions
2 or 3 turnips
% doz. cloves
pepper
salt
and tomatoes
2 tablespoonfuls of flour
some bread

Method

Take the liquor that the turkey is boiled in, and the bones of the turkey and beef; put them into a soup-pot with two or three carrots, turnips and onions, half a dozen cloves, pepper, salt, and tomatoes, if you have any; boil it four hours, then strain all out.
Put the soup back into the pot, mix two tablespoonfuls of flour into a little cold water; stir it into the soup; give it one boil.
Cut some bread dice form, lay it in the bottom of the tureen, pour the soup on to it, and color with a little soy.

Nutrition per serving

486Calories

22 gProtein

44 gCarbs

27 gFat

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 4. The excerpt below is the record exactly as published.

A Roast Beef and Boiled Turkey Soup —Ingredients— Bones of a turkey and beef, 2 or 3 carrots, 2 or 3 onions, 2 or 3 tur- nips, % doz. cloves, pepper, salt, and tomatoes, 2 tablespoonfuls of flour, some bread

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