Beer Soup with Milk

Ingredients

• one quart of beer
• one quart of milk
• two table-spoonfuls of flour
• half a tea-spoonful of powdered ginger
• sugar to taste
• the grated peel of half a lemon
• four well-beaten eggs

Method

1. 1

   Mix flour with a little beer, add to remaining beer with lemon peel, ginger, and sugar.

2. 2

   Boil milk separately, then stir into eggs.

3. 3

   Combine beer and milk in a saucepan, bring to boiling while stirring, and serve quickly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 239. The excerpt below is the record exactly as published.

Beer Soup with Milk.— Take equal quantities of beer and milk (one quart of each) :* BEE (67 ) BER mix two table-spoonfuls of flour with a little of the beer, and add it to the remainder with the grated peel of half a lemon, half a tea-spoon- ful of powdered ginger, cinnamon, or nutmeg, and sugar to tf^te ; boil the milk separately and stir it rapidly with a whisk into four well-beaten eggs ; put the beer with the milk into a sauce- pan, bring it to the point of boiling, keeping it well stirred all the time, and turn it quiciily into a tm-een. Serve with toasted rolls. Time, about half an hour to prepare. Probable cost, 9d. per quart. Sufficient for twelve persons. Beer Soup with Sago.— Wash two ounces of sago in cold water, drain and boil it in three pints of ale that is not bitter, add a stick of cinnamon or a few cloves, the thin rind of haK a lemon, and sugar to taste

Cook this with the app: pantry check, scaling, and the assistant.