dairy-freenut-free
Cakes for Soup
From The new Kentucky home cook book, 1884
Serves 4
Recipe by Mrs. A. Lee.
Presented as published in 1884. 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
- one pint of flour
- a dessert-spoonful of lard
- a little salt
- cold water enough to mix
Method
Mix ingredients to roll thin, cut into squares, add to soup, and boil for ten minutes.
Thicken with cream and flour, boil once, and serve.
Nutrition per serving
286Calories
7 gProtein
48 gCarbs
7 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 9. The excerpt below is the record exactly as published.
CAKES FOR SOUP. Take one pint of flour, a dessert-spoonful of lard, a little Bait, and cold water enough to mix
Cook this with the app: pantry check, scaling, and the assistant.