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Vegetable Broth
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 13. The excerpt below is the record exactly as published.
VEGETABLE BROTH. Clean and scrape four carrots; peel six turnips, three leeks, three onions, and two small heads of celery; slice the lot in fours and sixes, and brown them in a stewpan with three ounces of fresh butter, first the onions and leeks, and afterwards the other vegetables; and when all are nicely coloured add about an ounce of sugar, half a pint of boiling water, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.