Cerealine Soup

Ingredients

• a pint of boiling milk
• half a cupful of cerealine
• a teaspoonful of celery salt
• a salt-spoonful of pepper
• a scanty cupful of cream
• the well beaten yolk of an egg

Method

1. 1

   Into a pint of boiling milk slowly sift half a cupful of cerealine, a teaspoonful of celery salt, and a saltspoonful of pepper, and boil for ten minutes, taking care it does not scorch.

2. 2

   Put the mixture through a soup strainer, and return it to the kettle.

3. 3

   Pour in a scanty cupful of cream, and as soon as the liquid boils, turn it slowly into the soup tureen, in which has already been placed the well beaten yolk of an egg.

4. 4

   Stir the soup while pouring it, and send it to the table with hot croutons or with Boston crackers that have been buttered and browned in the oven.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 58. The excerpt below is the record exactly as published.

Cerealine Soup Into a pint of boiling milk slowly sift half a cupful of cerealine, a teaspoonful of celery salt and a salt- spoonful of pepper, and boil for ten minutes, taking care it does not scorch. Put the mixture through a soup strainer, and return it to the kettle. Pour in a scanty cupful of cream, and as soon as the liquid boils turn it slowly into the soup tureen, in which has already been placed the well beaten yolk of an egg

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