Another Parsnip Soup
From Modern cookery, in all its branches, 1884
Serves 6
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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 48. The excerpt below is the record exactly as published.
ANOTHER PARSNEP SOUP. Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour ; when they are perfectly tender, press them through a sieve, strain the soup to them, season, boil, and serve it very hot. With the addition of cream, parsnep soup made by this receipt resembles in appearance the Palestine soup. Veal stock or broth, 5 pints ; parsneps, 2 lbs. : 30 to 60 minutes Salt and cayenne
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