Turnip Soup
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 98. The excerpt below is the record exactly as published.
Turnip Soup. Proceed to cook the turnips as stated in the previous recipe, but add rather more stock to the puree to give it the consistency of a soup. Pass it all through a sieve, and reheat the soup ; let it simmer slowly for abo ut half an hour. Skim, and add £ gill of milk or cream, and a piece of fresh butter. Serve the soup with croutons of fried bread
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