Cream Soup
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 47. The excerpt below is the record exactly as published.
CREAM SOUP. Cut or break bread into a Im>w1, put on a sprinkle of salt, very little butter, pour on iNUling water, then add one table- sp(Min sweet cream
Cook this with the app: pantry check, scaling, and the assistant.