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Puree Crecy (Soup)
From The Hotel St. Francis cook book, 1919
Serves 6
Serve with small squares of bread fried in butter.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 19. The excerpt below is the record exactly as published.
Puree Crecy (soup). Slice six carrots very thin, put in casserole with three ounces of butter, and simmer for thirty minutes. Then add three pints of well-seasoned chicken broth
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