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Cream of Watercress Soup
2 cups White Stock I, II or III 2 bunches watercress 3 tablespoons butter 2 tablespoons flour 1/2 cup milk Yolk 1 egg
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Soups › Cream of Watercress Soup
2 cups White Stock I, II or III 2 bunches watercress 3 tablespoons butter 2 tablespoons flour 1/2 cup milk Yolk 1 egg