Julienne Soup
From Rare old receipts, 1906
Remove pot-herbs and celery tops before serving.
Presented as published in 1906. 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 Rare old receipts (1906) by Jacqueline Harrison Smith, page 3. The excerpt below is the record exactly as published.
JULIENNE SOUP. Contributed by Sarah Biddle Cabeen. Boil 4 lbs. of beef in 1% gallons of water for 6 hours. Let the liquor run through a colander, and strain it, through muslin to clear it. Boil in 2 qts. of water for the same time, 4 large carrots, 2 turnips, 1 head of celery, 4 onions, 1 bunch of pot-herbs. When it begins to boil 1 tablespoonful of salt, and pepper to your taste
Cook this with the app: pantry check, scaling, and the assistant.