Parsnip Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 6
For extra richness, add egg yolk and cream.
Presented as published in 1907. 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
- 6 Parsnips
- 2 small Onions
- i small piece of Celery
- i Tomato
- i teaspoonful finely chopped Parsley
- ioz. Butter
- i dessert-spoonful Flour
- iipts. white Stock
- i teacupful Milk
Method
Melt butter, stir in parsnips and onions, cook for 5 minutes, add tomato and stock.
Cook until tender, sieve, return to pan, add flour mixed with milk, boil, season, and serve hot.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 7. The excerpt below is the record exactly as published.
Parsnip Soup. 6 Parsnips. 2 small Onions, i small piece of Celery, i Tomato. i teaspoonful finely chopped Parsley, ioz. Butter. i dessert-spoonful Flour, iipts. white Stock, i teacupful Milk
Cook this with the app: pantry check, scaling, and the assistant.