Lunch
Spring Soup
A turn-of-the-century lunch recipe featuring white stock i or ii, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 quart White Stock I or II
- 1 large onion thinly sliced
- 3 tablespoons butter
- ½ cup stale baker’s bread
- 1 cup milk
- 1 cup cream
- 2 tablespoons flour
- Salt and pepper
Historical transcription
Source method
- 1
Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; 121 rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.