CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

RECIPES > 

Next Recipe

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

POTATO SOUP #4

Take 1 quart of sliced potatoes, 1 gallon of water, 1 pint of milk or cream -- sour cream is preferable -- 1/2 teacupful of butter. Brown flour in the butter. when the potatoes have been well cooked in the water, add the cream and the browned flour; season to taste and drip on thin sliced bread.

Sister Mary Sanger, Bridgewater, Va.
 

. SOUPS . . A Good Soup . . Grandmother Strayer's Tomato Soup . . Mock Turtle Soup . . Noodles, Two Recipes . . Another Way to Make Noodles . . Noodles, A Fourth Way . . Okra Soup . . Potato Soup #1 . . Potato Soup #2 . . Potato Soup #3 . . Potato Soup #4 . . Potato Soup #5 . . Rice Soup . . Rivel Soup or Farmer's Rice . . Sour Potato Soup . . Tomato Soup #1 . . Tomato Soup #2 . . Tomato Soup #3 . . Vegetable Oyster Soup . . Vegetable Soup #1 . . Vegetable Soup #2 .

. Home . . RECIPES . . About & Contact . . Links . . Search .