Spring Soup with Vegetables
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Use vegetables like carrot, turnip, and Jerusalem artichoke.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 99. The excerpt below is the record exactly as published.
SPRING SOUP WITH VEGETABLES. To two quarts of consomme or bouillon add a half-pint of vegetables such as carrot, turnip, and Jerusalem artichoke, cut in small dice, cylinders, or cubes after they are peeled, and a gill of any green vegetable
Cook this with the app: pantry check, scaling, and the assistant.