Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Brunoise Soup
From The housewife's referee, 1898
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Take some young carrots
- small turnips
- and some small onions
- cover them with two quarts of good brown stock
- Season with salt or pepper
Method
Cut vegetables into dice, blanch in boiling water for 5 minutes, then add to stock.
Boil gently for about an hour.
Nutrition per serving
114Calories
8 gProtein
11 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 60. The excerpt below is the record exactly as published.
Take some young carrots, small turnips, and some small onions ; cut them into dice, and blanch them in boiling water for five minutes ; then put them into a stewpan, and cover them with two quarts of good brown stock, or white stock. Season with salt or pepper
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