Common Turnip Soup from Modern Cookery for Private Families by Eliza Acton
Wash and wipe the turnips, pare and weigh them; allow a pound and a half for every quart of soup. Cut them in slices about a quarter of an inch thick. Melt four ounces of butter in a clean stewpan,...
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Cooking tools:
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Kitchen towel
- Saucepan
- Stove
Ingredients
- Turnips, 3 lbs.
- butter, 4 oz.: ¾ hour.
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