Turnip Soup

Ingredients

• 2 pounds of peeled turnips
• 4 tablespoons Crisco
• pinch salt
• 1 tablespoon flour
• 3 pints of stock
• 1 cup of good cream

Method

1. 1

   Cut turnips into small squares, place in a stewpan with Crisco, stir them over a quick fire, add pinch salt, flour, and stock, simmer gently for 1.5 hours, and pass whole through a sieve.

2. 2

   Put back in stewpan, and add little seasoning.

3. 3

   Bring to boil, and just before sending to table add cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 110. The excerpt below is the record exactly as published.

2 tablespoons Crisco, 4 tablespoons flour, 4 cups milk, and 10 buttered crackers. Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer 20 minutes, strain. Reserve liquor. Parboil potatoes 10 minutes. Cook onion in salt pork until yellow. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are ten- der. Thicken milk with Crisco and flour cooked together, combine mix- tures, add seasonings, and _ pour over buttered crackers which have been previously soaked in cold milk. Do not allow onion or salt pork to burn. May 26 *Turnip Soup Beefsteak and Kidney Pie Potatoes Peas Lettuce Salad Caramel Trifle Coffee *Turnip Soup—Take 2 pounds of peeled turnips, cut into small squares, place in a stewpan with 4 table- spoons Crisco, stir them over a quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of stock, simmer gently for 1% hours, and pass whole through a sieve. Put back in stewpan, and add little seasoning. Bring to boil, and just before sending to table add 1 cup of good cream

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