Oatmeal Soup
From The Abingdon war-food book, 1918
Presented as published in 1918. 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 Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 6. The excerpt below is the record exactly as published.
Oatmeal Soup 2 quarts of water, boiling I cup rolled oats ABINGDON WAR-FOOD BOOK 35 3 potatoes cut in small pieces I onion cut in small pieces Seasoning I tablespoon of fat
Cook this with the app: pantry check, scaling, and the assistant.