Dried Vegetables for Julienne and Clear Soups
From Cassell's dictionary of cookery, 1892
Serves 4
Dried vegetables can be economical and convenient.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2184. The excerpt below is the record exactly as published.
a table-spoonful of dried vegetables for a quart of soup
Cook this with the app: pantry check, scaling, and the assistant.