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Buttermilk Soup
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Frank Mullins, Franklin, 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.
BUTTERMILK SOUP.—Boil J^ doz. medium-sized potatoes in salted water to cover, and when done pour off the water, mash the potatoes, and add 1 qt. of buttermilk, thickened with 2 table- spoons flour. Let boil up, then add a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.