Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Baked Soup
From Cookery for every household, 1914
Serves 6
This soup can be varied with different meats and vegetables.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. lean beef
- 2 qts. cold water
- 1 teacupful split peas
- $ teacupful rice
- 2 tomatoes
- 1 onion
- 1 carrot
- Salt
- pepper
Method
Wash the peas and soak them overnight in a pint of water.
Cut the meat into small pieces and place it in a large jar or saucepan with all other ingredients, including the soaked peas and remaining water.
Cover and cook in a moderate oven until the meat and vegetables are tender.
Serve all together.
Nutrition per serving
156Calories
18 gProtein
9 gCarbs
6 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 62. The excerpt below is the record exactly as published.
Baked Soup 1 lb. lean beef. 2 qts. cold water. 1 teacupful split peas. $ teacupful rice. 2 tomatoes. 1 onion. 1 carrot. Salt, pepper
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