Turnip Soup
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- three ounces of butter
- one ounce grated Parmesan cheese
- two ounces of butter till browned
- two tablespoonfuls of rice
- one quart of water
- two ounces of fine Indian-corn meal
- a pint of milk
- two potatoes
- one onion
Method
- Parboil ten or twelve turnips cut into fine strips.
- Strain, cook them over a slow fire in a stew-pan with a minced onion browned in three ounces of butter, add some broth (or fish soup for maigre).
- Serve with croûtons (fried bread), and one ounce grated Parmesan cheese.
- Vegetable Soup (Mixed).
- Cut two potatoes and one onion in pieces.
- Fry the onion in two ounces of butter till browned, then pour it over the potatoes in an earthen pot, add two tablespoonfuls of rice, one sliced carrot, and one quart of water.
- Boil for one hour, then pass through a sieve and put back in the pot.
- Moisten two ounces of fine Indian-corn meal with a little cold milk, add to the vegetables and then pour in half a pint of milk.
- Stir until it boils, season with pepper and salt, and serve with croûtons (fried bread).