6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the SOUP to the Saucepan, add the butter and pepper and salt, and let it boil up. The SOUP should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)