Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

nut-free

Beef Soup

Name: Beef Soup
Yield: 6 servings
Ingredients: Use a large-sized soup bone, with plenty of flesh attached.; Pour over the meat three quarts of cold water.; add a small pod of red pepper; a tea-spoonful of black pepper ground; Pare and slice three good-sized potatoes; with a table-spoonful of salt; Stir into the soup three table-spoonfuls of flour; add a pint of rich milk or cream

From The new Kentucky home cook book, 1884

Serves 6

This recipe is attributed to Mrs. Charles Tare.

A modern interpretation · AI-generated from the original record

Ingredients

Use a large-sized soup bone, with plenty of flesh attached.
Pour over the meat three quarts of cold water.
add a small pod of red pepper
a tea-spoonful of black pepper ground
Pare and slice three good-sized potatoes
with a table-spoonful of salt
Stir into the soup three table-spoonfuls of flour
add a pint of rich milk or cream

Method

Wash carefully, place in a closely covered dinner-pot.
As it begins to boil, skim frequently until the scum ceases to rise; let it simmer or boil slowly for four or five hours.
Add the red pepper and black pepper.
Add potatoes half an hour before dinner.
Stir in flour mixed with milk or water, boil gently a few minutes, and just before serving add milk or cream.

Nutrition per serving

361Calories

5 gProtein

20 gCarbs

29 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 7. The excerpt below is the record exactly as published.

BEEF SOUP. Use a large-sized soup bone, with plenty of flesh attached. Wash carefully, place in a closely covered dinner-pot, which has been well scraped and cleaned. Pour over the meat three quarts of cold water, and as it begins to boil skim frequently until the scum ceases to rise; let it simmer or boil slowly for four or five hours; add a small pod of red pepper, and a tea-spoonful of black pepper ground. Pare and slice three good-sized potatoes, put them in half an hour before dinner, with a table-spoonful of salt. Stir into TJie Xeiv Kentucky Home Cook Book. 21 the soup three table-spoonfuls of flour mixed smoothly with milk or water, boil gently a few minutes, and just before serving add a pint of rich milk or cream

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