vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Brown Flour Soup

Name: Brown Flour Soup
Yield: 1 servings
Ingredients: a lump of butter; 5^ a cup of flour; 2 qts. of water; 3 potatoes; an onion; a teaspoon of celery salt

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. Joseph Dunlap, Bartlett, 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 109. The excerpt below is the record exactly as published.

BROWN FLOUR SOUP.— Put a lump of butter into a clean iron frying-pan. When melted, sprinkle in 5^ a cup of flour, and stir briskly until the flour is of a uniform brown color, like roasted coflfee. Add this gradually to 2 qts. of water. Peel and cut into cubes 3 potatoes, and cook in the soup 20 minutes. Season with an onion and a teaspoon of celery salt

Cook this with the app: pantry check, scaling, and the assistant.