Pumpkin Soup
From Cookery for every household, 1914
Serves 2
Light stock may be used instead of water and a little cream may be added.
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 88. The excerpt below is the record exactly as published.
Pumpkin Soup, 1 (Soupe au Potiron) 1J lbs. ripe juicy pump- kin. 1£ pts. water. 2 oz. butter or good dripping. | pt. milk. A pinch of sugar. Seasoning to taste. Crofttons of fried bread.
Cook this with the app: pantry check, scaling, and the assistant.