Parsnip Soup
From The Ocklye cookery book, 1909
Turnip soup can be made similarly.
Presented as published in 1909. 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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 4. The excerpt below is the record exactly as published.
PARSNIP SOUP Ingredients Three large parsnips. One pint of milk. Two ounces of butter. A gill of cream. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.