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Burned Farina Soup
From The Hotel St. Francis cook book, 1919
Serves 5
This is a good soup for Friday.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 91. The excerpt below is the record exactly as published.
Burned farina soup Radishes Fillet of sole, sauce cardinal Olivette potatoes Roast shad and roe, a I'Americaine Artichokes, Hollandaise Lettuce salad English rice pudding Coffee Eggs en cocotte, plain. Break one or two eggs in a buttered cocotte dish, season with salt and pepper, put a little butter on top, and bake in oven for a few minutes. Serve on napkin or paper doily. Burned farina soup. Melt in a casserole one-half pound of butter ; when hot add three-quarters of a pound of farina, and roast on top of the range, stir- ring with a wooden spoon so it will not stick to the bottom. Cook until the color of a chestnut, then add two quarts of boiling water
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Cook this with the app: pantry check, scaling, and the assistant.