Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Austrian Soup
From Tried favourites cookery book, 1909
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. Brown Beans
- 2 oz. Pearl Barley
- 3 large Onions
- 6 Cloves
- 6 whole Pimentos
- 1 lb. Carrots
- about 12 outer stalks of Celery
Method
Soak beans overnight, brown cut onions in 1 oz. butter, cut carrots and celery fine, and put all to boil in 4 quarts of water.
Boil for 1 hour, then rub through sieve.
Add chopped parsley, marjoram, pepper, and salt to taste.
Nutrition per serving
168Calories
8 gProtein
35 gCarbs
1 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 10. The excerpt below is the record exactly as published.
Austrian Soup. 1 lb. Brown Beans, 2 oz. Pearl Barley, 3 large Onions, 6 Cloves, 6 whole Pimentos, 1 lb. Carrots, about 12 outer stalks of Celery
Cook this with the app: pantry check, scaling, and the assistant.