{"id":4221,"slug":"vegetable-soup-3","title":"VEGETABLE SOUP","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 qt. boiling water","1/2 cup carrots","1/2 cup cabbage","1 cup potatoes","1 cup tomato juice and pulp","1 tablespoon minced onion","1/4 teaspoon pepper","4 tablespoons fat","4 cloves","1 bayleaf","2 teaspoons salt","4 peppercorns","2 tablespoons chopped parsley"],"ingredients_norm":["boiling water","carrot","cabbage","potato","tomato juice and pulp","onion","pepper","fat","clove","bayleaf","salt","peppercorn","parsley"],"steps":["Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes.","Strain.","To juice and pulp add other ingredients and cook slowly 1 hour.","Add parsley just before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:245","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e3462119e9d16c16cb0837012b4e294818269be1d67085e4f6edc34adc23b465","created_at":"2026-08-02T16:14:59Z","updated_at":"2026-08-02T16:14:59Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/vegetable-soup-3"}