gluten-freenut-free
Turnip Soup
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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
- 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
Cover knuckle of veal with water and stew gently for four hours.
Skim fat, warm stock to boil, and add onion and turnips.
Simmer for an hour, strain, return to fire, and add milk mixed with butter.
Season and boil once before serving.
Nutrition per serving
122Calories
4 gProtein
23 gCarbs
3 gFat
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
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