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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

RIVEL SOUP or FARMER’S RICE

 
Put 2 quarts of milk, with a pinch of salt, on the stove over an asbestos mat to boil. Take 2 teacups of flour, break into it 1 egg, mix with the hand and rub into rivels; stir into the boiling milk and let boil a few minutes. Serve with or without sugar.

Sister Dessa A. Kreps, Independence, Oregon.