Rivel Milk Soup
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. J. S. Putnam, Wheeling, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 130. The excerpt below is the record exactly as published.
RIVEL MILK SOUP.— Put on to boil 1 qt. or more of milk with a little water. Prepare egg rivels by taking some flour, a pinch of salt, and 1 egg, and stirring them together until the mass forms into little 'rivels;" add these to the boiling milk, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.