Julienne Soup
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 19. The excerpt below is the record exactly as published.
JULIENNE SOUP. Mrs. Powers, Rye, N. Y. To one quart clear brown soup stock, add one- fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons each cooked peas
Cook this with the app: pantry check, scaling, and the assistant.