After I posted the 1892 packing list for an Egyptian Nile cruise, I had several questions about some of the items ON that list. About half of them were related to food, and luckily there’s a lot of info about Victorian recipes and foods online. My first question was: what is “Julienne Soup” and how do you make it?
Eventually I tracked down a soup-specific cookbook from around the same time period as that packing list: The Soup and Sauce Book by Elizabeth Douglas, published by Grant Richards in 1900. It had a decent recipe for Julienne soup in it, which I’ve copied over here on Old Fashioned Finds. Enjoy!
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Ingredients
- 2 large carrots
- 1 turnip
- 1 piece of celery
- 1 small onion
- white cabbage
- 1 lettuce
- A little sorrel
- 1 quart consomme
- 2 ozs. butter
- Powdered sugar
- 1 tarragon leaf
- chervil (French parsley)
Directions
Cut all the vegetables into thin shreds of equal length (about one inch). Use the red outer part of the carrots only, and the hearts of the lettuce and cabbage. Wash the sorrel and cabbage separately, and set aside. Put two ounces of butter and a salt-spoon of powdered sugar in a sauce-pan, add to it all the vegetables except the cabbage and sorrel. Let them turn a fine yellow, but be careful not to burn. Add the consomme. Bring to the boil. Drain. Season. Set back to simmer until the vegetables are tender. Then add the cabbage and sorrel, a leaf of tarragon and chervil. Simmer another ten minutes and serve.
Recipe Notes
- I would just use something like this julienne peeler to prep the veggies, especially if I was making a big batch of soup.
- Consomme is different from stock but luckily you can still buy it either powdered or otherwise condensed. It doesn’t say whether to use chicken or beef consomme here. Earlier in the book it says: “For thick white soups, chicken or veal stock is used. For brown thick soups, a dark stock.” Which do you think this soup is?
- A “salt-spoon” is one of those old measurements you have to adjust for in modern times. Luckily, this Wikipedia article has the info we need! A UK salt spoon is the equivalent of 1/2 UK teaspoon which is equivalent to, uh…0.72 of a US teaspoon. Gah!
Source
Douglas, Elizabeth. The soup and sauce book (London : Grant Richards, 1900). PDF from Internet Archive: https://archive.org/details/b28054891/page/n11/mode/2up
