Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Beef Soup
From Dora's cook book, 1888
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Boil soup meat for eight hours
- a teaspoon of butter
- a grated carrot
- a little vermicelli
- three eggs hard
Method
Boil soup meat for eight hours, let it stand over night, the next day skim the grease off and add salt and pepper to season well, a teaspoon of butter rubbed in browned flour, a grated carrot, and a little vermicelli.
Boil three eggs hard, mash smooth, put in a tureen and pour soup over them.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 1. The excerpt below is the record exactly as published.
BEEF SOUP. Boil soup meat for eight hours, let it stand over night, the next day skim the grease off and add salt and pepper to season well, a teaspoon of butter rubbed in browned flour, a grated carrot, and a little vermicelli. Boil three egos hard
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