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German Vegetable Soup
soups, penndutch, german
1 each soup bone, large
1 pint tomato
1 pint lima beans
1 pint corn, grated
2 cup cabbage, chopped
1 each turnip, large, diced
1 each carrot, diced
1 each onion, sliced
1 teaspoon flour
1/2 cup milk
1 single salt & pepper
1 single water, cold
Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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