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Public Domain Recipes
cegoh (Pixabay License).

Vegetable Soup No. 3

Ingredients

Directions

  1. Wash and cut up the vegetables, toast the bread, put all into the stew-pan, simmer gently for three hours, and stir until it is of the consistency of pea soup.
  2. It should be dark brown.
  3. If the vegetables do not pulp well by stirring, they may be strained off and pressed through a sieve.

Other Information

Contributor: Organization.W Drysdale & Co

Source: Cookery for the Million (1877-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: potato, turnip, carrot, onion, mushroom, celery, bread, salt, pepper, sauce, water

Equipment: knife, pot, stove, sieve

See Also

Vegetable Soup

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • water, carrot, turnip, potato, onion, celery, herb, dripping, flour, mustard, salt, pepper • measuring cups, measuring spoons, knife, stove, pot, saucepan

Gefilte Fish

by: Mrs L Friedman • Point Adams Packing Co (1957-07-01)

Seafood • fish, carrot, onion, celery, salt, pepper, water, egg, bread • measuring cups, measuring spoons, knife, stove, pot

Another way of Making Fresh Stock

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • beef shin, turnip, carrot, onion, celery, salt, pepper, water • measuring cups, measuring spoons, knife, pot, stove

Braised Beef

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • beef, dripping, onion, carrot, turnip, celery, water, pepper, allspice, vinegar, flour, salt • measuring cups, measuring spoons, knife, stove, pot

Ox-Tail Soup II

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup, Meat • avoirdupois • ox-tail, dripping, carrot, turnip, onion, shallot, garlic clove, herb, celery, mace, cinnamon, clove, water, salt, mushroom, sherry • measuring cups, measuring spoons, knife, saucepan, pot, stove, strainer