nut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Beet Soup
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Chris. Worthington, Des Plaines, 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 108. The excerpt below is the record exactly as published.
CREAM OF BEET SOUP.— Boil the young beets in salted water for an hr. Lay in cold water until cool enough to handle. Scrape off all the skin and chop the beets very fine. Turn the beets and the juice which has exuded from them into a pt. of mut- ton stock, and simmer for IS minutes. Rub through a fine colan- der or a coarse soup strainer and keep hot at the side of the range. Cook together 2 teaspoons of butter and 2 of flour, and pour upon them a pt. of milk. Stir until thick and smooth, then add slowly the beet and mutton puree. When very hot, season with salt and white pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.