vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Oatmeal Soup
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 56. The excerpt below is the record exactly as published.
Oatmeal Boup Boil together f or an hour and a half enough oatmeal to make the water slightly thick or viscid. Add a lump of butter, enough sugar to sweeten slightly, a little wine, and drop in a bit of lemon peel. A good pinch of salt also should not be for- gotten. After the boiling strain through a sieve, boil up again, add cream and the beaten yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.