Turnip Soup

Ingredients

• Knuckle of veal
• five quarts of water
• an onion
• six large winter turnips
• a dozen small summer turnips
• salt
• pepper
• a cup of milk
• a tablespoonful of butter

Method

1. 1

   Cover knuckle of veal with water and stew gently for four hours.

2. 2

   Skim fat, warm stock to boil, and add onion and turnips.

3. 3

   Simmer for an hour, strain, return to fire, and add milk mixed with butter.

4. 4

   Season and boil once before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 6. The excerpt below is the record exactly as published.

TURNIP SOUP. Knuckle of veal, well cracked; five quarts of water. Cover closely and stew gently for four hours, the day before the soup is wanted. On the morrow, skim off the fat and warm the stock gradually to a boil. Have ready an onion and six large winter or a dozen small summer turnips, sweet marjoram or thyme minced very finely. Put these into the soup and let them simmer to- gether for an hour. Strain, return to the fire and add a cup of milk, in which has been stirred a tablespoonful of butter. Sea- son with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.