A Savory Noodle and Turnip Wintertime Soup

welcome to 18th century cooking we're going back into a wonderful old English cookbook and we're pulling out this great recipe called turnip soup thanks for joining us today [Music] so today's recipe is out of Hana glasses the art of cookery and just recently Townsend's is actually reprinted old cookbooks so this is exactly like Hana glasses cookbook in there in the 18th century these are available now on Amazon if you're interested in getting a print version of this cookbook go down in the description section there'll be a link there to follow this recipe is actually rather complicated now Eliza Smith in a slightly earlier cookbook has a recipe on how to dress turnips and it is a similar recipe but it's very very simple Hana glasses recipe though is for our obviously a much more well-to-do table and that's the one we're going to be doing today so let's get started on this recipe and it's kind of it's a easy one to really get this first part going we've got our cooking pot here and I'm gonna add she calls for a gallon of water I'm actually gonna make this probably let's say a half a recipe so maybe a little bit more than a half a gallon of water she also calls for a bunch of turnips she says bring a bunch I'm not sure maybe a you know they always came in a certain quantity in the 18th century I have no idea how much a bunch of turnips is so we're just gonna you know do our best here she says take these turnips and pare them and then we're gonna put them in the water and she doesn't say dice them up or anything she just says put them in the water this is to make sure those a save a couple out for future a part of this recipe so now all of them are going in this pot right away next up she calls for an onion spiked with clothes also she says an ounce or half an ounce of whole peppercorns and a blade of mace and a half a nutmeg bruised now I'm not sure exactly what she means by half a nutmeg bruised and that makes her like a little wooden blocks almost so I just smashed the nutmeg up I think the reason why she doesn't call for let's say graded is because later on we're gonna strain this so we don't want all this nutmeg to go through we just wanted to infuse our soup but we don't want it to end up you know chunks of it end up later on in the soup so we've got half a nutmeg bruised here or let's say a quarter of a nutmeg bruised and we have a blade of mace is what she calls for unfortunately I don't have any blades right here in the kitchen so we're gonna put some ground mace in here a bundle of sweet herbs so I've got some sweet herbs here if I got some thyme sage its tied up in a little bundle again so that later on when we strain this out this won't end up in the soup and then she calls for a large crust of bread so I've got some bread crust here I'm just gonna toss this in also this is ready to go on to the fire and we're gonna go ahead and she says to let this boil over a brisk fire or boil briskly for an hour now that this has boiled up the hour and it's time to strain this out and I've got a strainer here and we're trying to get all the yeah there we go all that stuff out now hopefully our turnips are still in a you know solid enough piece that I'm gonna I'm gonna transfer our turnips into this bowl so that we can mash them she calls for forcing them through the strainer that can be very hard to do with some of these strainers so it will actually be easier for me to just mash them up in this bowl so we do want to leave behind all the other parts we want just the turnips in here so now let's get these mashed up okay now that our turnips are mashed up we actually put all these right back into the pot and start this going again first we've got our liquid that we strained out earlier obviously we've got our turnips that we mashed up and some of the the turnips that we actually saved out earlier on we diced those up so I've got one turn it basically diced up and also it calls for some celery cut small along with a few carrots cut small so I've got some carrots I've got some celery and a little bit more of our turnips now this goes back on to the fire and and she also says to put the lid on this thing keep it nice and close while it works up so we're well we're not done yet though so let's get this on the fire the last stage here are some turnips cut up small we've got some carrots in there we've got onions sliced very thinly this is floured and then fried in butter once these are all fried up they go back into the pot along with everything else and a little bit of vermicelli and then we let this cook just a little bit longer well there's our soup again this one smells great took quite a while ding it's a complicated soup right obviously for a more well-to-do table Scot you know it's got pasta in it it's got these fried vegetables in it boy let's find out what it tastes like hmm now she does say at the very end of this recipe probably want to salt it to your palate okay I think I had a little spit of soap to this guy other than that it's a wonderful complex soup you know this one has so many different things in it you can tell you you could tell it had has those fried turnips in at the very end along with the carrots what's got the celery it's got the pasta you know it's got all those wonderful spices that were in originally the sweet herbs you could taste all those all hidden down in this kind of complex soup hmm Wow oh the salt just who brought it right there so so wonderful and again if you're interested in the print version of this particular cookbook the hand glass cookbook this is a Townsend imprint of this version of the cookbook you can find it if you follow the link down in the description section of this video such a wonderful recipe as you go digging in these you would really it is such a wonderful one if you get a chance and it's that perfect time of year you know winter it's kind of a time for warm soups and these these winter tubers that that are easily stored so it's the perfect time of year for this recipe get a chance try this one out it's a really good one it's a little bit more complicated thank you so much for coming along with us as we savor the flavors in the aromas of the 18th century

Channel: Townsends

Views: 156,716

Rating: 4.9789062 out of 5

Keywords: townsends, jas townsend and son, reenacting, history, 18th century, 19th century, jon townsend, 18th century cooking, soup, recipe, food, soups, cooking, easy recipes, vegan soup, winter soup, soup recipe, vegetarian soup, beef stew recipe, winter soup recipes, pemmican, jas. townsend and son, james townsend and son, vermicelli

Id: DYSHRGNeI0A

Length: 7min 59sec (479 seconds)

Published: Mon Jan 22 2018