Oatmeal Soup
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ³⁄₄ cup cooked oatmeal
- 2 cups hot milk
- 1 teaspoon salt
- ¹⁄₈ teaspoon celery salt
- ¹⁄₈ teaspoon pepper
- 2 cups boiling water
- ¹⁄₂ tablespoon butter
Method
- ³⁄₄ cup cooked oatmeal, 2 cups hot milk, ¹⁄₂ onion sliced, 1 teaspoon salt, 2 cloves, ¹⁄₈ teaspoon celery salt, ¹⁄₂ bay leaf, ¹⁄₈ teaspoon pepper, 2 cups boiling water, ¹⁄₂ tablespoon butter.
- Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve;
- add milk, seasonings, and butter, and serve with croutons.