Recipes > Vegetables > Vegetable Porridge

Vegetable Porridge


  • 6 carrots
  • 6 turnips
  • 6 onions
  • 3 heads of celery
  • 3 parsnips
  • 4 ounces of butter
  • handful of parsley
  • handful of chervil
  • good sprig of thyme
  • pepper
  • salt


Scrape and peel the vegetables; slice up all these very thinly, and put them into a two-gallon pot, with the butter, parsley, chervil, and thyme, and fill up with water or pot liquor, if you happen to have any; season with pepper and salt, and put the whole to boil very gently on the fire for two hours; at the end of this time the vegetables will be done to a pulp, and the whole must be rubbed through a colander with a wooden spoon, and afterwards put back into the pot and stirred over the fire, to make it hot for dinner.


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A Plain Cookery Book for the Working Classes (1852).

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