1 1/2 lb spare ribs
6 medium-sized potatoes (diced)
1/2 c. diced tomatoes
3 onions (sliced thin)
Put spare ribs on in cold water, and when coming to a boil, skim. After 1/2 hour of boiling, add onions and tomatoes. Then 1/2 hour later, add salt and pepper to taste and the potatoes. Simmer until ribbles (see below) are added, then boil.
2 c. flour
1 tbsp. salt
Beat egg until light, sift flour into beaten egg until fine ribbles are obtained by working between your fingers. Ten minutes before serving the soup, remove the meat. Add as many ribbles as will thicken soup nicely. If there are any left, they will keep in a covered jar. Boil ten minutes.
I will be joining Life as Mom and Joy of Desserts for their swaps today. Remember to join me tomorrow for the final installation in our series of old recipes from 1948! Have a great Thursday!