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Baked Soup

A baked soup of peas, rice, beef, vegetables, and water, served with hot noodles.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Soup

Ingredients

Directions

Prepare

  1. Cut beef from the neck into small pieces.

  2. Cut vegetables of any kind.

Bake and serve

  1. Put all into a clean jar like a bean pot with one pint of peas and rice.

  2. Pour in four quarts of water.

  3. Set in oven to bake for two hours.

  4. Strain.

  5. Serve with hot noodles.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Peas
Provide starch and body that thicken the soup as it bakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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