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Vegetable Soup No. 3

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 1 ingredients
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Vegetable Soup No. 3

Ingredients

Directions

  1. Simmer sliced onions, celery or carrots and cabbage in water, with raw nut butter, until tender. Add browned flour, salt and necessary water; heat.

  2. Mashed legumes may be used in place of nut butter in these vegetable soups. Or they may be made into cream soups by using milk instead of nut butter and water, with or without thickening. Chopped parsley may be used in any of them.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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.

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