Turnip Soup

Ingredients

• 2 cups hot mashed turnip
• 1 onion
• 1 cup hot mashed potato
• 4 cups scalded milk
• 2 tablespoons flour
• 4 tablespoons butter
• 2 teaspoons salt
• | teaspoon pepper

Method

1. 1

   Mix turnip, potato, and scalded milk.

2. 2

   Melt butter, add flour, salt, and pepper; when well blended add turnip mixture and onion cut in small pieces.

3. 3

   Cook in double boiler for twenty minutes, stirring occasionally; strain and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 18. The excerpt below is the record exactly as published.

onion 1 teaspoon salt cayenne pepper and celery salt 3 tablespoons butter 3 tablespoons flour ^ cup cream Cook spinach in water thirty minutes. Press through a sieve, scald milk with onion and bay leaf, add butter and flour cooked together, strain, add seasonings, and spinach mixture; cook five minutes and serve. Garnish with beaten cream. Squash Soup 2 cups cooked and strained squash 3 tablespoons flour 4 cups milk salt and cayenne 2 slices onion | cup cream bit of bay leaf 2 tablespoons butter 3 tablespoons butter 1 teaspoon Liebig's beef extract Cook onion in butter five minutes, add flour, extract, - seasonings, and milk in which bay leaf has been scalded, cook five minutes; add squash, strain, add two tablespoons of butter, and serve. Garnish with beaten cream. 48 lowney's cook book Potato Soup 5 potatoes, boiled salt, pepper, and cayenne 2 tablespoons onion 3 tablespoons butter 2 tablesj)oons carrot 2 tablespoons flour I teaspoon celery salt 1 quart milk Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double boiler twenty minutes; add mashed potato, and serve after straining. One cup stewed and strained tomatoes or one fourth cup tomato catsup may be used to vary this soup. Tomato Soup 1 can tomatoes 3 tablespoons butter 2 slices onion 2 tablespoons flour 2 sprigs parsley 4 cups water bit of bay leaf 3 cloves few gratings of nutmeg salt and cayenne Melt butter, add flour. Cook remaining ingredients to- gether twenty minutes. Press through a sieve and thicken with flour mixture. If tomato lacks flavor, season highly with Worcestershire sauce and tabasco sauce. Tomato Bisque Soup 1 can tomatoes 1^ teaspoons salt 1 quart milk 1 teaspoon chopped parsley 2 tablespoons chopped onion - J teaspoon soda I cup flour cayenne and celery salt I cup butter 6 cloves Melt butter, add onion, cook five minutes; add flour, milk, and seasonings, cook in double boiler twenty min- utes. Cook tomatoes, press through a sieve, add soda. Combine mixtures and strain. Serve immediately. If tomato is very acid, it may be necessary to add more soda to neutralize. SOUPS 49 Tomato Soup with Stock 1 can tomatoes 1 sprig parsley 2 tablespoons chopped onion bit of bay leaf 2 tablespoons flour 2 cups brown stock 2 tablespoons butter , salt and cayenne 2 tablespoons green pepper 2 tablespoons horesradish 1 teaspoon lemon juice I cup cooked macaroni cut in rings Melt butter, add green pepper and onion, cook five min- utes; add tomato, horseradish, stock, and seasonings. Thicken with butter and flour cooked together. Simmer ten minutes, strain, add macaroni and serve. This soup unstrained would be a puree. Turnip Soup 2 cups hot mashed turnip I onion 1 cup hot mashed potato 4 cups scalded milk 2 tablespoons flour 4 tablespoons butter 2 teaspoons salt | teaspoon pepper

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