Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Vegetable Soup
From The table, 1889
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- three medium-sized carrots
- one turnip
- half an onion
- two leeks
- two ounces of butter
- three pints of broth (No. 99)
- half a tablespoonful of salt
- a teaspoonful of pepper
- six slices of toasted bread
Method
Put the chopped vegetables and butter in a covered saucepan for a few moments.
Moisten with broth, season with salt and pepper.
Cook for 45 minutes, then add chiffonade before serving with toasted bread.
Nutrition per serving
426Calories
19 gProtein
70 gCarbs
20 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132) ; when ready, ser.ve with six slices of toasted bread
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