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Stanley Soup
From Twentieth century home cook book, 1905
Serves 4
A delicate and nice soup.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 43. The excerpt below is the record exactly as published.
STANLEY SOUP. Make a rich stock of lamb, and season well with pepper, salt and a lump of butter. To this add green peas, corn, and okra in equal quantities, also a little rice
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