Turnip Soup
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Archive recipe
A historic early American dish of knuckle of veal, well cracked, onion, winter, sweet marjoram and milk. Adapted from Turnip Soup, from Common Sense in the Household (1871).
Adapted from Turnip Soup, in Common Sense in the Household (1871), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/turnip-soup.md.
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3 of 8 items checked
www.gutenberg.org
3 of 8 items checked · 6 aisles
Cover closely and stew gently for four hours, the day before the soup is wanted
On the morrow, skim off the fat and warm the stock gradually to a boil
Have ready an onion and six large winter or a dozen small summer turnips, sweet marjoram or thyme minced very finely
Put these into the soup and let them simmer together for an hour
Strain; return to the fire and add a cup of milk—in which has been stirred a tablespoonful of rice-flour or other thickening—and a tablespoonful of butter
Season with salt and pepper, let it boil up once, stirring all the time, as is necessary in all soups where milk is added at last, and remove instantly, or it will scorch
Adapted from Open Recipe Archive · Common Sense in the Household (1871; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)