Recipe: Vegetable Soup

Boil a SOUP-bone all day in plenty of water; strain it, add a little salt, and let it stand until the next day. In the morning, boil steadily until about an hour before dinner, when season to taste, and add one large onion, part of a carrot, little cabbage, one tomato, part of a turnip, one potato, all chopped very fine. — Mrs. Hugh Parry.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)