Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Poor Man's Soup

Name: Poor Man's Soup
Yield: 4 servings
Ingredients: put them in one gallon of water; slice four potatoes; one onion; three tomatoes chopped; stir in one tea-cupful of thickening; pepper and salt to taste

From The new Kentucky home cook book, 1884

Serves 4

This recipe is attributed to Mrs. Henry Poole.

A modern interpretation · AI-generated from the original record

Ingredients

put them in one gallon of water
slice four potatoes
one onion
three tomatoes chopped
stir in one tea-cupful of thickening
pepper and salt to taste

Method

Crush bones from roast or steak, boil in water for two hours.
Add sliced potatoes, onion, and tomatoes.
Stir in thickening and season to taste.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 8. The excerpt below is the record exactly as published.

POOR MAN'S SOUP. Take the bones from a roast or steak and crush them; put them in one gallon of water, and let them boil slowly for two hours; slice four potatoes, one onion, and three to- matoes chopped: stir in one tea-cupful of thickening; pep- per and salt to tast

Cook this with the app: pantry check, scaling, and the assistant.