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A Quickly Made Turnip Soup
From Modern cookery, in all its branches, 1884
Serves 6
A little cream can enhance the color.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
235Calories
12 gProtein
35 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories235 kcal
Protein12 g
Carbohydrates35 g
Fiber4.4 g
Sugars22 g
Total Fat5 g
Saturated Fat1.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Cholesterol12 mg
Sodium593 mg
Potassium1008 mg
Calcium86 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus177 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate156 mcg
Choline36 mg
Caffeine0 mg
Water570 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 47. The excerpt below is the record exactly as published.
A QUICKLY MADE TURNIP SOUP. Pare and slice into three pints of veal or mutton stock or of good broth, three pounds of young mild turnips ; stew them gently from twenty-five to thirty minutes, or until they can be reduced quite to pulp ; rub the whole through a sieve, and add to it another quart of stock, a seasoning of salt and white pepper, and one lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.