vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Turkish Soup
From The Cook County cook book, 1912
Serves 5
Serve hot.
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 142. The excerpt below is the record exactly as published.
TURKISH SOUP.— 5 cups stock, K cup rice, 1^4 cups strained tomatoes, 1 bay leaf, 2 slices onion, 1 oz. peppercorns, ^ teaspoon celery salt, 2 tablespoons butter, 2 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.