Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Vegetable Soup with Beef
From The Henderson cook book, 1914
Serves 8
Recipe by Mrs. D. H. Mangum.
A modern interpretation · AI-generated from the original record
Ingredients
- Ten cent soup bone
- 5 quarts cold water
- 1 onion (small)
- 1 turnip
- 1 potato
- 1 carrot
- 1 parsnip
- 1 root of celery
- 1 teacup chopped cabbage
- salt to taste
- pepper to taste
- 2 tablespoons of rice
Method
Put soup bone in kettle with cold water; bring to a boil, skim, and simmer for 4 hours.
Remove meat, skim again.
Wash and dice vegetables, add to soup, and simmer for 1 hour longer.
Season to taste and serve.
Nutrition per serving
65Calories
2 gProtein
13 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 2. The excerpt below is the record exactly as published.
VEGETABLE SOUP WITH BEEF. Ten cent soup bone, 5 quarts cold water, 1 onion (small), 1 turnip, 1 potato, 1 carrot, 1 parsnip, 1 root of celery, 1 tea- cup chopped cabbage, salt and pepper to taste, 2 tablespoons of rice
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