Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Amber Soup
From The economical cook book, 1905
Serves 13
A modern interpretation · AI-generated from the original record
Ingredients
- Put half a pound of ham
- three pounds of lean beef
- two of veal
- two large carrots
- two heads of celery
- two turnips
- two onions
- season with pepper (whole) and salt
- a blade of mace
- two cloves
- a gallon of boiling water
Method
Layer ham and beef, add vegetables, seasonings, cover, and simmer for four hours.
Strain and remove fat before serving.
Nutrition per serving
531Calories
45 gProtein
53 gCarbs
16 gFat
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 3. The excerpt below is the record exactly as published.
Amb«r Soupi Put half a pound of ham at the bottom of a soup-kettle; en this put three pounds of lean beef and two of veal; out in thin slices two large carrots, two heads of celery, two turnips and two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel elosely and set it over a sharp fire; when the meat begins to stick turn it over; con- tinue this until it begins to brown, then pour over a gallon of boiling water
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