Scotch Soup
From The Institute cook book, 1913
Serves 5
One cup of tomato adds to the flavor. Serves 5 people.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 201. The excerpt below is the record exactly as published.
SCOTCH SOUP With bread and dessert it is enough for lunch or supper 2% quarts water 2 onions, sliced IVi cups rolled oats 2 tablespoons flour 5 potatoes cut in small pieces 2 tablespoons fat Boil the water and add the oatmeal, potato, and onion, Yi table- spoon of salt and }/2 teaspoon pepper
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