Vegetable Soup with Dried Julienne
From Practical West African cookery, 1910
A one lb tin of McDoddie’s 'Julienne' is not bulky and will last a long time.
Presented as published in 1910. 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 West African cookery (1910) by S. Leith-Ross, page 22. The excerpt below is the record exactly as published.
One small table-spoon dried “ Julienne ” to one pint boiling stock or Lemco
Cook this with the app: pantry check, scaling, and the assistant.