Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Brown Soup
From Vegetarian cookery, 1891
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- One pound of turnips
- one pound of carrots
- half a pound of celery
- six ounces of onions
- one pint and a half of peas
- four ounces of butter
- half a pound of bread crust
Method
Cut the vegetables into small pieces; put them in a pan with the butter; cover and stew until brown, stirring occasionally; add the peas with their boiling water; add sufficient boiling water to make three quarts; add the browned bread; season with pepper and salt; boil gently for three or four hours; rub through a coarse sieve; return to the pan, boil, and serve.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 35. The excerpt below is the record exactly as published.
Brown Soup. One pound of tm-nips, one pound of carrots, half a pound of celery, six ounces of onions, one pint and a half of peas, four ounces of butter, and half a pound of bread crust
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