Mock Chicken Soup

Ingredients

• Butter, 3^ cup.
• Onion, medium size, 1.
• Celery stalk, 1.
• Milk, 114 quarts.
• Egg, 1.
• Flour, 2 tablespoons.
• Parsley, chopped fine, 1 teaspoon.
• Nuttolene, 3 tablespoons.

Method

1. 1

   Put the butter in a saucepan with the onion, parsley, and celery; cook it to a golden brown color.

2. 2

   Stir the flour in, and cook until brown, being careful not to scorch.

3. 3

   Pour in the milk boiling hot, and stir briskly to prevent lumping.

4. 4

   Add the nuttolene.

5. 5

   Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time.

6. 6

   Let simmer twenty or thirty minutes; salt and serve.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 7. The excerpt below is the record exactly as published.

MOCK CHICKEN SOUP Butter, 3^ cup. Onion, medium size, 1. Celery stalk, 1. Milk, 114 quarts. Egg, 1. Flour, 2 tablespoons. Parsley, chopped fine, 1 teaspoon. Nuttolene, 3 tablespoons.

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