Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Brimoise
From The table, 1889
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- three medium-sized carrots
- one turnip
- half an onion
- two leeks
- two ounces of butter
- three pints of broth
- half a tablespoonful of salt
- a teaspoonful of pepper
- a handful of chiffonade
- six slices of toasted bread
Method
Cut carrots, turnip, onion, and leeks into small squares.
Cook with butter in a covered saucepan.
Moisten with broth, season with salt and pepper, cook for 45 minutes, add chiffonade, serve with toasted bread.
Nutrition per serving
420Calories
18 gProtein
69 gCarbs
20 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
Brimoise. — Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132) ; when ready, ser.ve with six slices of toasted bread
Cook this with the app: pantry check, scaling, and the assistant.