Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Turnip and Onion Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- turnips
- onions
- Pepper to taste
- salt to taste
Method
Cut the vegetables in fine pieces of an inch long and boil in the stock until thoroughly well cooked.
Nutrition per serving
101Calories
3 gProtein
23 gCarbs
0 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
turnips 2 onions Pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.