Plain Vegetable Soup (without Meat)
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 9. The excerpt below is the record exactly as published.
Plain Vegetable Soup (without Meat). Carrots, turnips, onions, leeks, celery, pepper, and salt. Cut all into small pieces; toss them up in 1 or 2 ounces of butter, till they are tborouglily browned. Place all this in the saucepan with the water some lentils or haricot beans have been boiled in
Cook this with the app: pantry check, scaling, and the assistant.