Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (1654g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 36 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 2.4mg||1 %|
|Sodium 248.5mg||9 %|
|Potassium 2359.4mg||62 %|
|Total Carbohydrate 80.9g||24 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 61.2g|
|Protein 25.8g||37 %|
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Calories per serving: 444
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