Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Clear Soup
From Tried favourites cookery book, 1909
Serves 3
Care must be taken that it does not boil quickly, or it will look muddy.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 or 3 lb. Shin of Beef
- 1 Turnip
- 2 Carrots
- Leek
- and c. little Celery
Method
Cut meat off bones and put in a pan with bones, cover with cold water, and bring to boil.
Skim well, add vegetables and egg shells in muslin.
Simmer for 5-6 hours without a lid.
Strain through a dish napkin.
Nutrition per serving
485Calories
66 gProtein
6 gCarbs
22 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 13. The excerpt below is the record exactly as published.
Clear Soup. 2 or 3 lb. Shin of Beef, 1 Turnip, 2 Carrots, Leek, and c. little Celery
Cook this with the app: pantry check, scaling, and the assistant.