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M. E. Ludwig cookbook, 1910
Page 8
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Soups 1. with starch 2. /s " Liquid water, milk, cream (or a mixture) vegetable stock Fat cream Butter Drippings Oil Thickening Cornstarch Flour Arrowroot Roux Crackerdust egg General Proportion 1 qt. liquid 1-2 c. vegetable pulp 1-3 tbsp. flour 1-2 tsp. salt - 1/4 tsp. pepper
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Soups 1. with starch 2. /s " Liquid water, milk, cream (or a mixture) vegetable stock Fat cream Butter Drippings Oil Thickening Cornstarch Flour Arrowroot Roux Crackerdust egg General Proportion 1 qt. liquid 1-2 c. vegetable pulp 1-3 tbsp. flour 1-2 tsp. salt - 1/4 tsp. pepper
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