Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Brown Flour Soup
From The Rural cook book, 1907
Serves 4
Serve hot.
A modern interpretation · AI-generated from the original record
Ingredients
- a lump of butter
- half a cupful of flour
- two quarts of water
- three potatoes
- an onion
- a teaspoonful of celery salt
Method
Melt butter in a frying pan, add flour, and stir until brown.
Gradually add to boiling water.
Add cubed potatoes and cook for 20 minutes.
Season with onion and celery salt.
As published
This recipe was extracted from The Rural cook book (1907), page 2. The excerpt below is the record exactly as published.
Brown Flour Soup. — Put a lump of butter into a clean iron frying pan. When melted, sprinkle in half a cupful of flour and stir briskly until the flour is of a uniform brown color like roasted coffee. Add this gradually to two quarts of water. Peel and cut into cubes three pota- toes and cook in the soup 20 minutes. Season with an onion and a tea- spoonful of celery sal
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