German Gruel Soup

Ingredients

• 4 tablespoons flour
• 1 pt. of water
• a sliced onion
• 1 qt. of milk
• 1 teaspoon of salt
• 1 saltspoon of pepper
• a dash of cayenne
• the well-beaten yolks of the 2 eggs
• a tablespoon of butter

Method

1. 1

   Brown flour in the oven.

2. 2

   In a saucepan, boil water with onion.

3. 3

   Press onion through a colander, add water to flour while mixing.

4. 4

   Cook until smooth and thick.

5. 5

   In a double boiler, heat milk, add to flour mixture, cook and stir for 5 minutes.

6. 6

   Add salt, pepper, cayenne, and pour over beaten egg yolks.

7. 7

   Add butter just before serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 121. The excerpt below is the record exactly as published.

tablespoons of butter in a saucepan, put into it 54 cup of finely chopped onions, and stir over a moderate heat about 5 minutes, and then add 2 full cups of very thinly sliced turnips, and stir for another 5 minute.*;, and add 2 tablespoons of flour and gradually add 2 pts. of boiled milk, mix^ COOK COUNTY COOK BOOK 183 ing all well together; watch it till it boils and then let simmer gently, stirring frequently 'during 20 minutes or half hr., until the onions are quite soft. Then add 2 more cups of milk, and when boiling add 1 cup of tomatoes, puree (either canned tomato soup or canned tomatoes), or ly^ cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the con- tents of the saucepan through a fine sieve, add a heaping teaspoon of butter, re-heat, and serve with croutons and 1 tablespoon of whipped cream. — Mrs. D. C. Daniels, Arlington Heights, 111. GERMAN GRUEL SOUP.— Put 4 tablespoons flour in a baking pan in the oven, watching and stirring it carefully until it is golden brown. While this is browning, put into the saucepan 1 pt. of water and a sliced onion. By the time the flour has nicely browned the onion will be quite soft. Press it through a colander; add the water gradually to the flour, mixing all the while. Cook until smooth and thick. Put 1 qt. of milk in a double boiler; when hot, add it gradually to the flour mixture; cook and stir for 5 minutes; add 1 teaspoon of salt, 1 saltspoon of pepper and a dash of cayenne, and pour while hot into the tureen over the well- beaten yolks of the 2 eggs

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