Recipes > Vegetables > Vegetable Porridge

Vegetable Porridge


  • 10 cents' worth of carrots, turnips, onions, and parsnips
  • a few sprigs of parsley and dried herbs
  • 1/2 tablespoonful of salt
  • 1/4 teaspoonful of pepper


Pare and slice thin the carrots, turnips, onions, and parsnips, and put them into three quarts of water, with the herbs; season them with the salt and pepper, and let them boil till very soft, two hours or more; then rub them all through a colander, return the porridge to the pot, and set it over the fire to heat, stirring it to prevent burning. Use it with bread; it will cost about fifteen cents for enough for a hearty meal.


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Twenty-Five Cent Dinners for Families of Six (1879).

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