gluten-freedairy-freenut-free
Julienne Soup
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
- 2 quarts 'stock for clear soup'
- 2 carrots
- 2 turnips
- 1 stalk celery
Method
Scrape and cut the carrots, turnips, and celery into straws.
Boil the carrots for fifteen minutes and the turnips and celery for ten minutes.
Put the vegetables into a tureen and pour boiling clear soup over them.
Nutrition per serving
136Calories
9 gProtein
16 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 12. The excerpt below is the record exactly as published.
Julienne Soup. — 2 quarts “stock for clear soup” (see page 6), 2 carrots, 2 turnips, 1 stalk celery
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