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Ribble Soup Recipe

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This recipe for Ribble Soup, by , is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Snyder Houman
Added: Sunday, November 19, 2006


2 large potatoes sliced thin
1/2 cup margarine
6 eggs
one scoop of flour for each egg (about 4 cups)
Salt and Pepper
Mom didn't do the part but I use about 1/2 cup celery and onion to flavor

Peel and slice potatoes in thin pieces
(If you choose to use onion and celery add to potatoes). Cover with about a quart of water, add salt and pepper to mixture and 1/2 cup margarine and bring to boil. When mixture begins to boil turn heat down to med. While this mixture cooks, make ribbles. In a small bowl, mix flour, salt and pepper and eggs. The mixture should crumble. If it's too moist, add flour until the mixtures crumbles into pieces. Add to the potato mixture by taking a handful and crumble as you stir it into the potato mixture. Turn down to simmer. Mixture will thicken as it cooks.

Number Of Servings:
6 to 8
Preparation Time:
half hour at most
Personal Notes:
Although it is called ribble soup, Eva always served it with fried pork chops. Think I will make some tomorrow.




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