Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Spring Vegetable Soup
From The white ribbon cook book, 1894
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- 2 lbs. shin of beef
- 2 lbs. knuckle of veal
- 1 turnip
- 2 young carrots
- 1 leek
- 1/2 head of celery
- 1 gill of peas
- 1/2 saltspoonful of carbonate of soda
- a little salt
Method
Cut the meat from the bone, breaking the bones in halves.
Put meat and bones into a stock-pot with 5 pints of cold water and a teaspoonful of salt.
Boil quickly, removing scum, then simmer gently for 6 hours.
Add sliced carrots, turnips, celery, and leek one hour before serving.
Add cauliflower 15 minutes before serving.
Boil peas separately and add to the soup before serving.
Nutrition per serving
566Calories
76 gProtein
6 gCarbs
26 gFat
Estimated from matched ingredients across 5 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.
Spring Vegetable Soup — 2 lbs. shin of beef, 2 lbs. knuckle of veal, a little salt, 2 young carrots, 1 turnip, 1 leek, }/2 head of celery, 1 cauliflower, 1 gill of peas, }^ saltspoonful of carbonate of soda.
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