Buttermilk Soup
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. John McConnell, Rochon P. O., Quebec.
Presented as published in 1920. 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
- Butter size of an egg
- 2 cups of buttermilk
- ae cup of stale bread
- 2 spoonfuls flour
Method
Put piece of butter in frying pan and brown a little.
Add stale bread cut in small squares and let brown a little more.
Then add buttermilk and let come to boiling point.
Wet the flour with a little buttermilk and stir in while boiling, stirring until done.
Cook slowly then season with a little brown sugar to taste.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 5. The excerpt below is the record exactly as published.
BUTTERMILK SOUP. Butter size of an egg, 2 cups of buttermilk, ae cup of stale bread, 2 spoonfuls flour
Cook this with the app: pantry check, scaling, and the assistant.