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Belgian Soup
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Chris Worthington, Des Plaines, 111.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 108. The excerpt below is the record exactly as published.
BELGIAN SOUP. — Put a cup of diced turnips in a saucepan with 2 tablespoons of butter, and stir for 10 minutes over a slow fire, then stir in 2 cups of water, 2 teaspoons of brown sugar, and plenty of pepper and salt, and let simmer for another 10 minutes; add 2 cups of milk, thickened with 1 tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.