Soup, Julienne
From Cassell's dictionary of cookery, 1892
Serves 4
In summer, any kind of vegetable may be added.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1987. The excerpt below is the record exactly as published.
Sovp, Julienne. Proceed as for Soup with Forcemeat Balls (see No. 1), but instead of forcemeat balls prepare carrots, turnips, and parsnips, by scraping, peel- ing, and washing them; cut them in thin slices, and again into thin strips ; boil until tender in the soup, which must first be strained ; brown, and thicken with a table-si^oonful of corn-flou
Cook this with the app: pantry check, scaling, and the assistant.