A Turnip Soop

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Gallon of Water, and a Bunch of Turnips, pare them, save three or four out, put the rest into the Water, with half an Ounce of whole Pepper, an Onion stuck with Cloves, a Blade of Mace, and half a Nutmeg bruised, a little Bundle of Sweet Herbs, a large Crust of Bread; let these boil an Hour pretty fast, then strain it through a Sieve, squeezing the Turnips through, wash and cut a Bunch of Salary very small, set it on in the Liquor on the Fire, cover it close, and let it stew. In the mean time cut the Turnips you saved into Dice, and two or three small Carrots clear scraped, and cut in little Pieces; put half these Turnips and Carrots into the Pot with the Salary, and the other half fry brown in fresh Butter. You must flour them first, and two or three Onions peeled, and cut in thin Slices, and fry’d brown; then put them all into the Soop, with an Ounce of Vermicella. Let your Soop boil softly till the Salary is quite tender, and your Soop good. Season it with Salt to your Palate.