Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Vegetable Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one-half a turnip
- two carrots
- three potatoes
- three onions
- a little cabbage
- about six quarts of water
Method
Run vegetables through a meat chopper with coarse cutter and cook in cold water for about three hours.
Add one quart of tomatoes.
Nutrition per serving
146Calories
4 gProtein
32 gCarbs
1 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 6. The excerpt below is the record exactly as published.
VEGETABLE SOUP— Take one-half a turnip, two carrots, three potatoes, three onions and a little cabbage. Run through a meat chopper with coarse cutter and put to cook in cold water. Cook about three hours. If you wish you can put a little bit of cooking oil in. When cooked add one quart of tomatoes. This will need about six quarts of water
Cook this with the app: pantry check, scaling, and the assistant.