Vegetable Soup

Ingredients

• Boil a small piece of beef (or beef bone)
• in a half gallon of water
• add four or five medium-sized potatoes
• one quarter of a can of tomatoes
• two ears of corn
• one turnip
• one quarter of a small head of cabbage
• Salt and pepper to taste
• Thicken with cream and flour, if preferred.

Method

1. 1

   Let the beef simmer for two or three hours.

2. 2

   Add chopped vegetables and season to taste.

3. 3

   Thicken with cream and flour if desired.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 7. The excerpt below is the record exactly as published.

Vegetable soup is better the second day than the first, heating it rather slowly, being careful not to let it scorch. STOCK. The meat should be lean and juicy. Put it into cold water and heat moderately for the first half hour. Two and a half pints of water to each pound of beef and bone. Beef makes good stock, but chicken and veal are more del- icate. Good soup can be made of bits of cold meat, bones of meat or fowl, a little fried onion with a clove stuck in, pars- ley, and carrots. Skim often. Simmer slowly and steadily for four or five hours. Very little salt, until the last. Always strain. ANOTHER STOCK. Five pounds of lean beef; five quarts of water. Let it come slowly to the boiling point, and skim well. Add a lit- tle salt, set back and boil gently for six or seven hours, or until the meat drops to pieces. Add pepper, strain and set aside to cool, and remove all the grease. To make soup from stock, put in as much as is needed ; add seasoning, water, and vegetables. The vegetables should be cooked first, as too much boiling injures the flavor of the stock. BEEF SOUP. Use a large-sized soup bone, with plenty of flesh attached. Wash carefully, place in a closely covered dinner-pot, which has been well scraped and cleaned. Pour over the meat three quarts of cold water, and as it begins to boil skim frequently until the scum ceases to rise; let it simmer or boil slowly for four or five hours; add a small pod of red pepper, and a tea-spoonful of black pepper ground. Pare and slice three good-sized potatoes, put them in half an hour before dinner, with a table-spoonful of salt. Stir into TJie Xeiv Kentucky Home Cook Book. 21 the soup three table-spoonfuls of flour mixed smoothly with milk or water, boil gently a few minutes, and just before serving add a pint of rich milk or cream. Mrs. Charles Tare, NOODLE SOUP. Take beef bone or chicken, put into one gallon of cold water, and boil three hours; skim well. Onions, cabbage, corn, tomatoes, and turnips, in small quantities, chopped fine, a little parsley, and about three cloves ; salt and pep- per to taste. To make noodles for soup, take three eggs, and flour enough to make a stiff dough. Roll as thin as possible, and cut very fine. They must be added just five minutes before the soup is served. VEGETABLE SOUP. Boil a small piece of beef (or beef bone) in a half gallon of water. Let it simmer two or three hours, add four or five medium-sized potatoes, one quarter of a can of tomatoes, two ears of corn, one turnip, one quarter of a small head of cabbage. Chop vegetables fine, and score your corn. Salt and pepper to taste. . Thicken with cream and flour, if pre- ferred.

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