vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Julienne Soup
From The new home cook book, 1896
Serves 6
Flour can be omitted for a clear soup.
Presented as published in 1896. 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 The new home cook book (1896), page 26. The excerpt below is the record exactly as published.
carrot, an onion and a very small turnip sliced thin. Just before taking up, put in half a teaspoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small teaspoonful of celery seed. With the vegetables this must cook slowly in the soup an hour ; then strain again for the table. If you use vermicelli or pearl bar- ley, cook in water till tender and add to the soup. JULIENNE SOUP. M. A. T. Shred two onions and fry brown in a half spoon of but- ter; add a little mace, salt and pepper; then a spoonful or so of stock ; rub a tablespoonful of flour smooth with a little butter and let fry with the onions ; strain through a colander, then add more stock as desired ; cut turnip, car- rot and celery in fillets ; add a few green peas
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