Oatmeal Soup (Soupe au Gruau)
From Cookery for every household, 1914
Serves 6
If the soup becomes too thick while cooking, add more meat boilings or water.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 95. The excerpt below is the record exactly as published.
atmeal Soup, 2 (Soupe au Gruau) 2 oz. coarse oatmeal. 2 pts. meat boilings. 1 table-sp. butter or beef dripping. 3 or 4 leeks. | pt. milk. 1 or 2 sticks celery. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.