gluten-freenut-free
Julienne Soup
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
Presented as published in 1902. 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
- two carrots
- two turnips
- two stalks of celery
- the whites of two leeks
- a white onion
- a handful of chervil
- a handful of sorrel
- a handful of lettuce leaves
- four ounces of butter
- three quarts of beef broth
- one scant teaspoonful of sugar
- one-half pint of small, cooked green peas
Method
Cut vegetables into fine shreds and mix with butter over heat until dry.
Add beef broth and boil slowly for forty-five minutes.
Skim off fat, add sugar and green peas, and boil two minutes longer with chervil, sorrel, and lettuce.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 45. The excerpt below is the record exactly as published.
Julienne Soup Cut lengthwise in short fine shreds two carrots, two turnips, two stalks of celery, the whites of two leeks, a white onion, and a few white cabbage leaves. Mix ali, and with four ounces of batter set them on the fire. Stir occasionally until quite dry. Then add three quarts of beef broth. Boil slowly f or forty-five minutes. Skim off ali the fat, add one scant teaspoonful sugar and one-half pint of small, cooked green peas. Boil two minutes longer with a handful of chervil
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