Julienne Soup
From The new Kentucky home cook book, 1884
Serves 10
A glass of sherry adds flavor.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 11. The excerpt below is the record exactly as published.
JULIENNE SOUP. Make a good stock, using beef-shank. Boil in one gallon and a half of water for six hours, skimming carefully ; and if it boils too low, add more hot water. Set it away until next morning, and remove every particle of grease and the shank. About an hour before you wish to make your soup, put the stock on the fire, take two carrots, one turnip, one 28 The New Kentucky Home Cook Book. quarter of a good-sized head of cabbage, one pint and a half of green corn, one head of celery or one tea-spoonful of cel- ery-seed, and one quart of tomatoes. Chop the vegetables fine, and boil all together, except the cabbage and one car- rot. Boil the cabbage, changing the water once. Boil the remaining carrot whole by itself until entirely done. When the vegetables are well cooked, add them to the soup in the water in which they are boiled, with the exception of the cabbage, which must have the water well drained. Boil it an hour and strain through a colander, only shaking, as the soup will not be clear if pressed too much. Cut the re- maining carrot into small dice, and drop into the soup just as you serve. Salt and pepper to taste. If desired, add a few sweet herbs
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Cook this with the app: pantry check, scaling, and the assistant.