Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freenut-free

Julienne Soup

Name: Julienne Soup
Yield: 8 servings
Ingredients: Two quarts of stock; One pint of turnip; One pint of carrot; One pint of celery; One pint of fine shredded lettuce; One gill of sorrel; Four table-spoonfuls of butter

From The Pattern cook-book, 1890

Serves 8

A modern interpretation · AI-generated from the original record

Ingredients

Two quarts of stock
One pint of turnip
One pint of carrot
One pint of celery
One pint of fine shredded lettuce
One gill of sorrel
Four table-spoonfuls of butter

Method

Cut the vegetables in slices or fancy shapes with vegetable cutters, and put them in a frying-pan with the butter.
Set the pan over a quick fire for a few minutes, tossing the vegetables until they are covered with a thin glaze.
Cook slowly for twenty minutes, then press out as much butter as possible.
Place the lettuce in boiling water, boil for ten minutes, drain, and add to the vegetables.
Put the vegetables and lettuce in the boiling stock, add salt and pepper, cook gently for fifteen minutes, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 32. The excerpt below is the record exactly as published.

JULIENNE SOUP. This soup is served with the vegetables in it. Two quarts of stock. * One pint of turnip. One pint of carrot. One pint of celery. One pint of fine shredded lettuce. One gill of sorrel. Four table-spoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.