vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
New York Soup
From The national course in home economics, 1917
Serves 4
Mrs. Quinn
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 296. The excerpt below is the record exactly as published.
NEW YORK SOUP. A delicate soup is made of a quart of milk with a pinch of salt and a teaspoonful of sugar. Thicken slightly with four eggs creamed in two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.