Jugged Soup Recipe ingredients

• 6 potatoes
• 1 onion
• 6 tomatoes, or 2 cups canned tomatoes
• 1 turnip
• 1 can peas
• 1 grated carrot
• ¼ cup rice
• 3 qts. water
• 1 tablespoon salt
• 1 tablespoon sugar
• ½ teaspoon pepper
• 1 pinch allspice

To prepare this Jugged Soup Recipe, first slice vegetables and place with seasonings in alternate layers in the bottom of a stone crock with a cover. Boil any carcasses of cold fowl, bones of waste meat, or steak with trimmings, in 3 quarts water, until reduced to 2 quarts. Strain, cool and remove fat. Pour the broth over the vegetables, put on the cover, and seal with paste to keep in the steam. Set jar in pan of hot water. Place in oven and cook from four to six hours.