Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Crowdie, or Scotch Soup
From The Ideal cook book, 1899
Serves 10
Salt to be omitted if salt liquor is used.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 gallons of liquor from meat
- ¼ pint of oatmeal
- 2 onions
- salt
- pepper
Method
Remove all fat from the liquor and put it in a stewpan.
Mix the oatmeal with a quarter of a pint of the liquor into a smooth paste, chop the onions finely, and add them to the paste with salt and pepper.
Allow the liquor to boil before stirring in the paste, and boil for twenty minutes, stirring occasionally to prevent lumps.
Nutrition per serving
20Calories
1 gProtein
4 gCarbs
0 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 2. The excerpt below is the record exactly as published.
Crowdie, or Scotch Soup—lIngredients—z gallons of liquor from meat, %4 pint of oatmeal, 2 onions, salt and pepper
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