Thick Vegetable Soup
Serves 6
When there is no stock, take two pounds of beef and two quarts of water. Cook beef, barley and water two hours, and add the vegetables as before.
A modern interpretation · AI-generated from the original record
Ingredients
- One quart of the sediment which is left from the clear stock
- one quart of water
- one-fourth of a cupful of pearl barley
- one good-sized white turnip
- one carrot
- half a head of celery
- two onions
- about two pounds of cabbage
- three potatoes
- salt and pepper
Method
Wash the barley and put it on in the quart of water, and simmer gently for two hours.
Then add all the vegetables (except the potatoes), cut very fine, and the quart of stock.
Boil gently for one hour and a half, then add the potatoes and the salt and pepper.
Cook thirty minutes longer.
Nutrition per serving
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 31. The excerpt below is the record exactly as published.
Thick Vegetable Soup. One quart of the sediment which is left from the clear stock, one quart of water, one-fourth of a cupful of pearl bar- ley, one good-sized white turnip, one carrot, half a head of celery, two onions, about two pounds of cabbage, three po- tatoes, salt and pepper. WTash the barley and put it on in the quart of v ater, and simmer gently for two hours. Then add all the vegetables (except the potatoes), cut very fine, and the quart of stock. Boil gently for one hour and a half, then add the potatoes
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