Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Beef Soup
From Royal Victoria cook book, 1900
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- To a ten cent bone
- 2 quarts cold water
- with a little salt
- $ cup barley
- $ small turnip grated
- $ carrot grated
- 2 small onions finely chopped
- 1 quart boiling water
Method
Soak bone in water overnight.
In the morning, add strained water and barley, boil.
Add turnip, carrot, onions, and boiling water.
Season to taste.
Nutrition per serving
309Calories
7 gProtein
68 gCarbs
2 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 4. The excerpt below is the record exactly as published.
BEEF SOUP.—To a ten cent bone, place bone in 2 quarts cold water, with a little salt over night. In morning put bone in pan and add the strained water and $ cup bar- ley. When thorouvhly boiled add $ small turnip grated, $ carrot grated, 2 small onions finely chopped, and 1 quart boiling water
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