Recipe: Portugal Soup

Boil 2 pounds of beef and 2 pig’s feet in 4 quarts of water; season with salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of garlic, all cut fine, and 1 herb bouquet. Let all cook until tender; then add 1/2 can of peas. Remove the meat; cut into thin slices; season, and serve with the SOUP.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)