Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

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Baked Soup

Name: Baked Soup
Yield: 1 servings
Ingredients: Put bones into an earthenware jar; some onions; a shallot; a carrot; and small turnip; teaspoonful salt; few peppercorns; blade of mace; small bunch of herbs; and a bay leaf

From Tried favourites cookery book, 1909

Serves 1

Especially useful when many pans are about, and room on stove is an object.

A modern interpretation · AI-generated from the original record

Ingredients

Put bones into an earthenware jar
some onions
a shallot
a carrot
and small turnip
teaspoonful salt
few peppercorns
blade of mace
small bunch of herbs
and a bay leaf

Method

Cover well with water.
Place a plate on top, tie stout paper over, and bake in a moderate oven for 7 hours.
Strain while hot.
Use next day with any garnish liked.

Nutrition per serving

240Calories

5 gProtein

41 gCarbs

9 gFat

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.

Baked Soup. (Especially useful when many pans are about, and room on stove is an object.) Put bones into an earthenware jar with some onions and a shallot with their brown skins, a carrot and small turnip, teaspoonful salt, few pepperco‘i*ns, blade of mace, small bunch of herbs, and a bay leaf

Cook this with the app: pantry check, scaling, and the assistant.