gluten-freedairy-freenut-free
Julienne Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 6
Presented as published in 1899. 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 qts. stock
- 3 carrots
- 3 or 4 turnips
- 2 onions
- Pepper and salt to taste
Method
Cut the vegetables into fine pieces of an inch long and boil in the stock until thoroughly cooked.
Nutrition per serving
170Calories
10 gProtein
24 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
JULIENNE SOUP. 2 qts. stock 3 carrots 3 or 4 turnips 2 onions Pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.