Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Julienne Soup
From Original White House Cookbook, 1887
Serves 6
In spring and summer, use asparagus, peas, and string beans.
A modern interpretation · AI-generated from the original record
Ingredients
- carrots
- turnips
- a teaspoonful of salt
- half a teaspoonful pepper
- two quarts of boiling stock
Method
Cut vegetables into small pieces and cover with boiling water.
Add salt and pepper, cooking until soft.
In another saucepan, add cooked vegetables to boiling stock and serve hot.
Nutrition per serving
136Calories
9 gProtein
16 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 14. The excerpt below is the record exactly as published.
JULIENNE SOUP. Cut carrots and turnips into quarter-inch pieces the shape of dice; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, and cook until soft. In another sauce- pan have two quarts of boiling stock
Cook this with the app: pantry check, scaling, and the assistant.