1899 Minestrone

1899 MINESTRONE.
A FAVORITE ITALIAN THICK SOUP.
The 3-6-5 Cook Book
Mary Shelley Pechin
3 quarts water
1 piece salt pork, size of an egg
1 large clove of garlic
1 handful of lima beans
1/2 carrot
1/2 small turnip
2 large tomatoes
2 potatoes
1 ear of corn
1/2 medium sized cabbage
1/2 pint rice
Three quarts of boiling water well salted, one piece of salt pork the size of an egg ; one large clove of garlic ; chop the garlic fine with the pork; this is absolutely essential one handful of lima beans, one-half a carrot, one-half a small turnip, both chopped fine; add these to the water and boil for twenty minutes, then add two large tomatoes (stewed and strained), two potatoes chopped fine, one ear of corn, the kernels cut off; one-half a medium sized cabbage—use pieces of the leaves as large as your hand, but remove the thick stem, one-half a pint of rice; boil slowly, covered, one-half an hour or until the rice and cabbage are done, no longer, as the cabbage becomes watery if cooked too much.
Did we eat it? Yes
Would I make it again? Yes
Notes: I used some smoked paprika instead of salt pork.

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