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French Brown Soup (Brunoise)
From The thorough good cook, 1895
Serves 4
Use egg whites to clarify if the broth is not clear.
Presented as published in 1895. 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
25Calories
2 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein1.9 g
Carbohydrates4.1 g
Fiber1 g
Sugars2.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium23 mg
Potassium133 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline1.9 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 56. The excerpt below is the record exactly as published.
French Brown Soup (Brunoise). To clear broth (No. 2) add carrots and turnips, cut into dice, straws, or like small pears, etc., and first slightly fried and drained if young ; if old, blanched. Soak toasted sippets in a basin of broth, and put them into the tureen after the soup is dished, lest they crumble and spoil the clearness of the soup. This is essential whenever bread is used. Skim off the fat from the tureen and serve. You may cut leeks and celery in lozenges, the turnips and carrots m ribands, and Avith these^ cooked, you have a second kind of Julienne soup. If gravy-soup is not sufficiently clear, it may be imj^roved by the whites of two or three eggs
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