Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Roast Beef and Boiled Turkey Soup
From The white ribbon cook book, 1894
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- Bones of a turkey
- bones of beef
- 2 or 3 carrots
- 2 or 3 onions
- 2 or 3 turnips
- 3^ doz. cloves
- pepper
- salt
- tomatoes
- 2 tablespoonfuls of flour
- some bread
Method
Put the liquor that the turkey is boiled in, and the bones of the turkey and beef, into a soup-pot with carrots, turnips, onions, cloves, pepper, salt, and tomatoes.
Boil for 4 hours, then strain.
Mix flour into a little cold water, stir it into the soup, and give it one boil.
Cut bread into dice, lay it in the bottom of the tureen, pour the soup over it, and color with a little soy.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 5. The excerpt below is the record exactly as published.
oast Beef and Boiled Turkey Soup — Bones of a turkey and beef, 2 or three carrots, 2 or 3 onions, 2 or 3 turnips, 3^ doz. cloves, pepper, salt, tomatoes, 2 tablespoonfuls of flour, some bread. The liquor that the turkey is boiled in, and the bones of the turkey and beef, put into a soup-pot with 2 or 3 carrots
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