Turnip and Potato Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Not likely to keep good more than a day or two.
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 2071. The excerpt below is the record exactly as published.
irnip and Potato Soup,— D two ounces of butter in a stewpan, and fry in it two large onions sliced till they are brightly browned. Pour over them two quarts of stock made from bones or from the liquor in which meat has been boiled, and add half a dozen shced turnips, half a dozen mealy potatoes, and three or four crusts of bread, together with a bay- leaf and a few sticks of celery if liked. Sim- mer all gently together till the vegetables are quite soft, rub the soup through a fine sieve, and season with pepper and salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.