"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rivel Soup Recipe

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This recipe for Rivel Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Tice
Added: Thursday, December 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Milk
Flour
Egg
Onion
Potatos

Directions:
Directions:
Directions: Mix one egg and a cup of flour and rub the mixture in the (floured) palms of the hands letting shreds of dough drop in a quart of boiling milk. Cook the mixture for 5-7 minutes. You must kep stirring the milk as it comes to a boil and afterward so as not to scorch the soup. Cooking a few diced potatos in a small amount of water before adding the milk makes a nice potato-rivel soup. A little onion could also be added.

Personal Notes:
Personal Notes:
When I was at home, Mother would fix the soup for our lunch when we walked home from school for lunch in those days (the 1930ís). It was especially tasty and good in the winter months in PA.
I fixed it for Barry and David as they grew up.



 

 

 

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