Gluten Soup
From Healthful cookery, 1904
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
Method
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.
Gluten Soup. — 2 slightly rounded tablespoonfuls Nut Butter, 2 slightly rounded table- spoonfuls 20-per-cent Gluten, 4 cups water. Rub the Nut Butter smooth with the water. Heat to boiling, stir in the Gluten dry, beat it well so as to prevent lumps. Strain if necessary, add salt to taste, heat to boiling, and serve. Gluten Soup. — • Into a quart of water slice a small onion, and add a teaspoonful of Nut Butter. Heat to boiling, then remove the slices of onion, which are used simply for flavoring the soup, and stir in six rounded tablespoonfuls of 40-per-cent Gluten
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