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Milk-Vegetable Soup
From The Institute cook book, 1913
Serves 4
Spinach, peas, beans, potatoes, celery, or asparagus make good soups.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 201. The excerpt below is the record exactly as published.
MILK-VEGETABLE SOUPS , 1 quart milk (skim milk may be 2 cups thoroughly cooked vege- used) table, finely chopped, 2Vi tablespoons flour mashed or put through a 2 tablespoons butter or marga- sieve. Spinach, peas, rine or other fat beans, potatoes, celery, or 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.