Lunch
Julienne soup
Julienne soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut into thin strips, and these into inch lengths, two carrots, one-half of a white .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut into thin strips, and these into inch lengths, two carrots, one-half of a white turnip, two or three celery stalks, two small onions, a leaf or two of young cabbage, and a good handful of string beans.
- Put all together, with half a cupful of green peas, into cold salted water, and leave for half an hour.
- Turn, then, into your soup kettle with sufficient water to cover, and cook for fifteen minutes.
- Drain off the water, cover the vegetables with a quart of good soup stock or consommé, and cook gently for twenty-five minutes longer.
- Season with salt and pepper, add chopped parsley and kitchen bouquet to taste, and boil up once before serving.
- The stock should be strong.
Historical transcription
Source method
- 1
Cut into thin strips, and these into inch lengths, two carrots, one-half of a white turnip, two or three celery stalks, two small onions, a leaf or two of young cabbage, and a good handful of string beans. Put all together, with half a cupful of green peas, into cold salted water, and leave for half an hour. Turn, then, into your soup kettle with sufficient water to cover, and cook for fifteen minutes. Drain off the water, cover the vegetables with a quart of good soup stock or consommé, and cook gently for twenty-five minutes longer. Season with salt and pepper, add chopped parsley and kitchen bouquet to taste, and boil up once before serving. You may add tomatoes or not, as you like.
- 2
The stock should be strong.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.