Cream Soup

Name: Cream Soup
Ingredients: Take one quart of good stock, chicken or mutton; cut one onion into quarters; slice three potatoes very thin; a small piece of mace; Add one pint of milk; a very little corn flour to make it about as thick as cream; and a little butter

From The blue ribbon cook book, 1904

This soup may be made with milk instead of stock, if a little cream is used.

Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 37. The excerpt below is the record exactly as published.

CREAM SOUP. Take one quart of good stock, chicken or mutton; cut one onion into quarters, slice three potatoes very thin and put into the stock with a small piece of mace. Boil gently for an hour. Then strain out the onion and mace. The potatoes should by this time have dissolved in the stock. Add one pint of milk, a very little corn flour to make it about as thick as cream, and a little butter

Cook this with the app: pantry check, scaling, and the assistant.