vegetariangluten-freenut-free
Clear Vegetable Soup
From Soyer's standard cookery, 1912
Serves 6
Best prepared just before serving.
Presented as published in 1912. 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
- medium-sized carrot
- medium-sized turnip
- eighteen button onions
- two ounces of butter
- teaspoonful of powdered sugar
Method
Peel and cut the carrot and turnip into small square pieces.
Peel the button onions.
Wash and drain them.
Place in a stewpan with two ounces of butter and a teaspoonful of powdered sugar.
Set on a sharp fire for ten minutes, tossing occasionally until the vegetables are covered with a shiny glaze, being careful not to brown them.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 6. The excerpt below is the record exactly as published.
Clear Vegetable Soup. Peel a medium-sized carrot and turnip, which cut first into slices, then into small square pieces about the size of dice; peel also eighteen button onions; wash the whole in cold water and drain them upon a sieve; when dry put them into a stewpan with two ounces of butter and a teaspoonful of pow- dered sugar
Cook this with the app: pantry check, scaling, and the assistant.