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Swiss Soup

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Five gallons water, six potatoes and three turnips sliced; boil five
hours until perfectly dissolved and the consistency of pea soup, filling
up as it boils away; add butter size of an egg, season with salt and
pepper, and serve. A small piece of salt pork, a bone or bit of veal or
lamb, and an onion, may be added to vary this soup.

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