Florence Soup
From The household cook book, 1902
Serves 3
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 household cook book (1902) by Smiley, James B[ethuel],, page 29. The excerpt below is the record exactly as published.
FLORENCE SOUP.— Put on to heat, 3 pints of white stock, beef, veal or chicken broth, and add the yolks of 3 eggs well beaten, and 1 cup of cream; boil 3 or 4 sticks of macaroni in salted water for 10 minutes; cut in ^ inch pieces and add to the soup; have the bot- tom of the soup tureen covered with grated cheese
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