Name: Brown Soup
Ingredients: 1 teaspoon extract of meat; 1 pint water; 2 tablespoons minced vegetables

Brown Soup

Ingredients

1 teaspoon extract of meat
1 pint water
2 tablespoons minced vegetables

Directions

Combine 1 teaspoon of meat extract with 1 pint of water in a pot to create a thin stock.
Add 2 tablespoons of minced vegetables to the stock.
Simmer until the vegetables are tender.
Serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Meat extract: Adds concentrated savory meat flavor to the thin stock.
Minced vegetables: Add soft texture and mild flavor to the soup once simmered until tender.

“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.