General Cream Soup

Ingredients

• 1 pint of fresh vegetable, cut up in small pieces, or one can
• 1 pint of boiling water
• 1 pint of hot milk
• 1 tablespoonf ul of flour
• 1 tablespoonful of butter
• 1/2 teaspoonful of salt
• 3 shakes of pepper

Method

1. 1

   After the vegetable is washed and cut in very small pieces, put it in the pint of water and cook for twenty minutes.

2. 2

   While it is cooking, make the white sauce: Melt one tablespoonful of butter, and when it bubbles, put in one tablespoonful of flour, with the salt and pepper; shake well, and rub till smooth and thick with the hot milk.

3. 3

   Take the vegetable from the fire and press it through a wire sieve, letting the water go through, too; mix with the sauce and strain again.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 24. The excerpt below is the record exactly as published.

1 pint of fresh vegetable, cut up in small pieces, or one can. 1 pint of boiling water. 1 pint of hot milk. 1 tablespoonf ul of flour. 1 tablespoonful of butter. 1/2 teaspoonful of salt. 3 shakes of pepper

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