Julienne Soup
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 2. The excerpt below is the record exactly as published.
Julienne Soup Carrots, turnips, onions, and celery finely shredded form the base of this soup, but in i6 PLAIN COOKING their season you may add green peas, asparagus tops, and French beans. Be very careful that the strips are uniform in size, so that they cook equally. Boil gently, then add a good clear stock
Cook this with the app: pantry check, scaling, and the assistant.