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St. Albans Soup
From The Cook County cook book, 1912
Serves 4
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 138. The excerpt below is the record exactly as published.
ST. ALBANS SOUP.— Boil in 1 pt. of water 4 small grated carrots, a bay leaf, 4 cloves and a slice of onion for 1 hr. Rub through a sieve; add 1 qt. of rich milk, and when it begins to boil add 2 tablespoons of flour and 3 tablespoons of soft butter
Cook this with the app: pantry check, scaling, and the assistant.