Parsnip Soup with Stock
From The national course in home economics, 1917
Serves 6
Add boiling milk if desired.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 48. The excerpt below is the record exactly as published.
PARSNIP SOUP WITH STOCK. Half a dozen sliced parsnips must be put in a stew-pan, with two onions, six sticks of celery, and two quarts of stock
Cook this with the app: pantry check, scaling, and the assistant.