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Turnip Soup
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories2.6 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.4 g
Total Fat0 g
Sodium1 mg
Potassium20 mg
Calcium2.5 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C2 mg
Vitamin B60 mg
Folate4.5 mcg
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 63. The excerpt below is the record exactly as published.
Turnip Soup. Slice one-fourth of a Swedish turnip, sweat it in fresh butter, and keep it stirring with a wooden spoon to colour it equally of a light brown ; then let it simmer in some broth for nearly two hours, and rub it through a tammy; add broth of fowl prepared in the usual manner ; skim the puree to clarify it, and add a pinch of sugar. Serve with it fried bread
Cook this with the app: pantry check, scaling, and the assistant.