vegetariannut-free
Cream Soup
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. I. Card, Walsh, Ont.
Presented as published in 1920. 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
- Milk, 1 quart
- salt, 1 teaspoonful
- pepper, 4 teaspoonful
- flour, 2 tablespoonsful
- butter, 1 tablespoonful
- boiling water, 1 cupful
Method
Bring milk to boiling point and add flour, butter, and boiling water.
Mix thoroughly and boil for 2 minutes.
This is the foundation of many fish and vegetable soups.
Nutrition per serving
420Calories
19 gProtein
51 gCarbs
22 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 5. The excerpt below is the record exactly as published.
CREAM SOUP. Milk, 1 quart; salt, 1 teaspoonful; pepper, 4 teaspoon- ful. Bring te boiling point and add, flour, 2 tablespoonsful; butter, 1 table- spoonful; boiling water, 1 cupful. Mix these thoroughly and add to the -milk and boil 2 minutes. This is the foundation of many fish and vegetable soups.—Mrs. I. Card, Walsh, Ont. OYSTER SOUP. Butter, 2 tablespoonsful; flour, 2 tablespoonsful; salt, 1% teaspoonful; pepper, % teaspoonful
Cook this with the app: pantry check, scaling, and the assistant.