Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Vegetable Soup
From Royal Victoria cook book, 1900
Serves 4
If no stock is available, use two cups of milk.
A modern interpretation · AI-generated from the original record
Ingredients
- One spoon butter
- 1 spoon flour
- 4 spoon salt and pepper
- 1 cup hot water
- 1 cup hot stock
- 1 cup hot milk
- 1 cup vegetable pulp
Method
Melt butter, add flour, salt, and pepper.
Gradually add hot water, stock, and milk.
Stir in vegetable pulp and cook until heated through.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 1. The excerpt below is the record exactly as published.
VEGETABLE SOUP.—One spoon butter, 1 spoon flour, 4 spoon salt and pepper, | cup hot water, 1 cup hot stock, 1 cup hot milk, 1 cup vegetable pulp
Cook this with the app: pantry check, scaling, and the assistant.