Cream Soup (Potage a la Creme) a la Victoria
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 58. The excerpt below is the record exactly as published.
a half cup of cream. Cream Soup ( Potage a la Creme ) a la Victoria Put two tablespoons of scalded rice to a quart of chicken broth; let simmer for one hour — until the rice is thoroughly cooked. Thicken the soup with a cup of rich cream sauce. Garnish with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.