vegetariannut-free
Foundation of Cream Soups
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
- one heaping tablespoon of butter
- two of sifted flour
- four cups of milk
- salt
- whatever seasoning and ingredients are desired
Method
Rub butter and flour to a cream; melt in a saucepan and add milk slowly, stirring constantly.
When thickened, add salt and desired seasonings.
Nutrition per serving
161Calories
8 gProtein
14 gCarbs
11 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 3. The excerpt below is the record exactly as published.
FOUNDATION OF CREAM SOUPS Rub one heaping tablespoon of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups of milk, stirring constantly. "When it thickens, add salt, and whatever seasoning and in- gredients are desire
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