Soup Without Stock
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Jas. S. Hartman, Chicago, 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 146. The excerpt below is the record exactly as published.
SOUP WITHOUT STOCK.— Take ^ teaspoon of oat flake, in 3 cups of cold water. Put over the fire an hour and a half be- fore soup is to be served. Bring to a boil and cook steadily, stir- COOK COUNTY COOK BOOK 217 ring frequently. When it is cooked to a clear, thin paste, add a qt. of cooked tomatoes, a little thickening, if desired, and season with a pinch of sugar, a pinch of celery seed-, salt and pepper to tast
Cook this with the app: pantry check, scaling, and the assistant.