Recipe: Turnip Soup

  •  10 turnips.
  •  2 onions.
  •  2 POTATOES.
  •  1 small stick of celery.
  •  1 pint milk.
  •  3 pints water.
  •  2 ounces butter.
  •  2 teaspoons salt.
  •  1 teaspoon peppercorns.

Dissolve the butter in a large Saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. Strain, return to the Saucepan, which must be perfectly clean, add milk, simmer a few minutes and serve.
Note.—A tablespoon of cream placed in the20tureen, and stirred into the SOUP as it is poured in, is a great improvement, or it may be thickened with one tablespoon sago.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)