Parsnip Soup
From Modern cookery, in all its branches, 1884
Serves 6
Recommended for those who enjoy the flavor of parsnips.
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 Modern cookery, in all its branches (1884) by Eliza Acton, page 48. The excerpt below is the record exactly as published.
PARSNEP SOUP. Dissolve, over a gentle fire, four ounces of good butter, in a wide stewpan or saucepan, and slice in directly two pounds of sweet tender parsneps ; let them stew very gently until all are quite soft, then pour in gradually sufficient veal stock or good broth to cover them, and boil the whole slowly from twenty minutes to half an hour ; work it with a wooden spoon through a fine sieve, add as much stock as will make two quarts in all, season the soup with salt and white pepper or cayenne
Cook this with the app: pantry check, scaling, and the assistant.