Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Spring Soup
From The household gas cookery book, 1900
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 2 medium-sized turnips
- 2 carrots
- a few sprigs of cauliflower
- 10 tops of asparagus
- a teacupful of green peas
- a small cos of lettuce
- a little mustard and cress
- 1 bunch of watercress
- a small bunch of spring onions
- 1 dozen leaves of sorrel
- 2 sprigs of parsley
- 3 to 4 pints of any good stock
Method
Prepare all vegetables, boil for a few minutes, drain, and place in a saucepan with seasoning and stock.
Simmer until done and serve with vegetables.
Nutrition per serving
144Calories
10 gProtein
20 gCarbs
3 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.
Spring Soup.— Take 2 medium-sized turnips, 2 carrots, scraped and cut into dice, a few sprigs of cauliflower, 10 tops of asparagus, a teacupful of green peas, a small cos of lettuce cut up, a little mustard and cress, 1 bunch of watercress, a small bunch of spring onions peeled and trimmed, cut into small pieces 1 dozen leaves of sorrel, 2 sprigs of parsley chopped fine ; when these are all prepared, throw them into boiling water for a few minutes, then drain and place them in a clean saucepan, adding pepper and salt to taste, and 3 to 4 pints of an}^ good stoc
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