Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Italian Soup
From Temperance cook book, 1887
Serves 4
Fried onion is necessary for flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- three pints of boiling water
- one handful of Lima beans
- one quart of tomatoes
- one teacupful of rice
- two onions sliced
- one large spoonful of butter
- pepper and salt to taste
Method
Combine all ingredients in boiling water and let boil for about 20 minutes.
Add corn from three cobs before serving.
Nutrition per serving
489Calories
11 gProtein
106 gCarbs
5 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.
ITALIAN SOUP. Put into three pints of boiling water the remains of a cold fowl, or a piece of cold roast beef, or a ham bone; add one handful of Lima beans; one quart of tomatoes with their skins off; one tea- cupful of rice, and two onions sliced and fried a good brown; one large spoonful of butter; pepper and salt to taste
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