18-year-old Helena Muffly wrote exactly 100 years ago today:
Tuesday, January 6, 1914: Nothing much doing.
Her middle-aged granddaughter’s comments 100 years later:
It’s cold here! I like to make old-fashioned hearty soups, like Rivel Soup, on icy days like today. I wonder if the Muffly’s regularly ate soup during the winter months.
Here’s an old recipe of Rivel Soup. It is a potato soup with small dumplings (rivels).
My family often ate this soup when I was a child. I didn’t like it back then, but now my husband and enjoy this nuanced and mild, yet delectable, soup.
4 medium-sized potatoes, diced into very small pieces
2 tablespoons butter
1/2 cup flour
1 egg, slightly beaten
2 cups milk
1 cup cream
crumbled crisp bacon
Put the diced potatoes in a large saucepan and just barely cover with water. Cook diced potatoes in water until soft. Add butter and milk.
Meanwhile, to make rivels, combine flour and egg in a bowl. Drop rivels, which are no larger than a raisin, into the boiling potato mixture, while periodically stirring to prevent the rivels from sticking together.
Cook 5 minutes. Add cream and salt to taste; reheat until hot. Put into serving bowls and garnish with bacon.