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Swiss Soup
From Twentieth century home cook book, 1905
Serves 1
Recipe attributed to Mrs. J. C. Cottrill.
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.
SWISS SOUP. Make a stock of lamb or chicken, season with butter, pepper and salt; add a little rice ; cook it until tender. Just before taking it up add a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.