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Ingredients Jump to Instructions ↓

  1. 1 ea Soup bone, large

  2. 1 pt Tomato

  3. 1 pt Lima beans

  4. 1 pt Corn, grated

  5. 2 c Cabbage, chopped

  6. 1 ea Turnip, large, diced

  7. 1 ea Carrot, diced

  8. 1 ea Onion, sliced

  9. 1 t Flour

  10. 1/2 c Milk

  11. 1 x Salt & pepper

  12. 1 x Water, cold

Instructions Jump to Ingredients ↑

  1. 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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