Cream Soup

Ingredients

• 4 cup fat
• 1 pt. ilk
• 4 cup flour
• 1 pt. water, in which vegetable
• 1 teaspoon salt
• 1 cup cereal or vegetable leftover water in which
• 4 teaspoon cayenne

Method

1. 1

   Melt fat, add dry ingredients and gradually liquid.

2. 2

   When at boiling point, add vegetables or cereal and serve.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 43. The excerpt below is the record exactly as published.

Cream soups are made by cooking vegetables or cereal, then utiliz- ing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers—the variety and kind make little difference so long as the mixture is allowed to sim- mer for several hours and is properly seasoned. CREAM SOUP 4 cup fat i pt. ilk 4 cup flour 1 pt. water, in which vegetable 1 teaspoon salt or cereal was cooked, or 1 cup cereal or vegetable leftover water in which 4 teaspoon cayenne

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