Vegetable Soup
462. Two potatoes,
Two onions,
Two turnips,
One carrot,
A little parsley chopped fine,
Salt to the taste.
Cut the potatoes in quarters, slice the onions, cut the turnips in quarters, slice the carrots. Put all in a stew-pan with three pints of water, and salt to the taste. Boil it down to one quart. About fifteen minutes before it is done add the parsley. Strain it and serve with light bread or toast.
This is the receipt of a late eminent physician of Philadelphia.