Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Good Gravy Soup
From The white ribbon cook book, 1894
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. beef
- 1 lb. veal
- 1 lb. mutton
- 6 quarts water
- 1 crust of bread
- 1 carrot
- 1 onion
- a little summer savory
- 4 cloves
- a blade of mace
Method
Cut the meat into small pieces and put into the water with the crust of bread.
Peel the carrot and onion, add savory, pepper, cloves, and mace.
Cover and let it stew slowly until reduced to 3 quarts.
Strain, remove fat, and serve with toast.
Nutrition per serving
276Calories
27 gProtein
5 gCarbs
16 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 4. The excerpt below is the record exactly as published.
Good Oravy Soup— l lb, beef, l pound veal, 1 lb. mutton, 6 quarts water, 1 crust of bread, 1 carrot, 1 onion, a little summer savory, 4 cloves, pepper and a blade of mace
Cook this with the app: pantry check, scaling, and the assistant.