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Soup, Julienne
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
Nutrition per serving
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories1.1 kcal
Protein0 g
Carbohydrates0.2 g
Total Fat0 g
Sodium6.5 mg
Potassium18 mg
Calcium3.1 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water6.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 467. The excerpt below is the record exactly as published.
SOUP, Julienne. — Take some carrots and turnips, and turn them riband-like ; a few heads of celery, some leeks and onions, and cut them in lozen- ges, boil them till they are cooked, then put them into clear gravy soup. Brown thickening. — N.B. You may, in summer time, add green peas, asparagus tops, French beans, some lettuce or sorrel
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