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Claret Soup
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 11. The excerpt below is the record exactly as published.
CLARET SOUP GERMAN Claret, 1 quart. Sago, 1 teacup, 36 AROUND-THE-WORLD COOK BOOK SOUPS Lemons, cut thin, 2, Water, 1 quart. Cinnamon, 2 sticks, White sugar, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.