Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freedairy-freenut-free

Beef Soup

Name: Beef Soup
Yield: 8 servings
Ingredients: Six pounds of lean beef; Six quarts of water; Two carrots; three turnips; one-half head of white cabbage; one pint of green corn; one head celery; one quart to-natoes

From Temperance cook book, 1887

Serves 8

Seasoning can be adjusted to taste; some prefer adding mace and sweet herbs.

A modern interpretation · AI-generated from the original record

Ingredients

Six pounds of lean beef
Six quarts of water
Two carrots
three turnips
one-half head of white cabbage
one pint of green corn
one head celery
one quart to-natoes

Method

Prepare the stock the day before.
Put beef and bones in a vessel with water, heat gradually, and let it boil slowly for at least six hours.
Remove meat after six hours, cover stock, and let it sit overnight.
Before serving, remove fat, add salt, and bring to a boil.
Add prepared vegetables and boil for half an hour.
Strain without pressing, and add reserved carrot cut into dice.

Nutrition per serving

550Calories

75 gProtein

8 gCarbs

25 gFat

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 1. The excerpt below is the record exactly as published.

BEEF SOUP. Six pounds of lean beef. The shin is a good piece for this pur- pose. Have the bone well cracked, carefully extracting the mar- row, every bit of which should be put into the soup. Six quarts of water. The stock must be prepared the day before the soup is needed. Put the beef, bones and all with the water, in a close vessel and set it where it will heat gradually. Let it boil very slowly for six hours at least, only uncovering the pot once in a while to see if there is danger of the water sinking too rapidly. Should this be the case, replenish with boiling water, taking care not to put in too much. During the seventh hour, take out the meat and set the soup away, closely covered, until next morning. About an hour before dinner, remove the cake of fat from the sur- face of the stock, set the soup over the fire, and throw in a little salt to bring up the scum. When this has been skimmed off carefully, put in your vegetables. These should be : Two carrots, three turnips, one-half head of white cabbage, one pint of green corn — or dried shaker corn, soaked over night, one head celery, one quart to-natoes

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