Cheese Soup

Ingredients

• two cups of milk
• two cups of white stock
• a small onion
• a tablespoon of flour
• a tablespoon of butter
• half a cup of grated cheese
• a small pinch of soda
• a well-beaten egg

Method

1. 1

   Mix milk with white stock and mince a small onion to add.

2. 2

   When the liquid is hot, stir in flour and butter rubbed together smooth.

3. 3

   After the flour cooks in and thickens the soup, stir in grated cheese, adding a pinch of soda just before the cheese.

4. 4

   Lastly, stir in a well-beaten egg just as you take the kettle from the stove.

5. 5

   Serve hot with little squares of toasted bread.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 15. The excerpt below is the record exactly as published.

CHEESE SOUP Mix two cups of milk with two cups of white stock, or white soup of chicken or veal. Mince fine a small onion and add. When the liquid is hot stir in a tablespoon of flour and a tablespoon of butter rubbed together smooth. After the flour cooks in and thickens the soup stir in half a cup of grated cheese, adding, to ensure against the curdling of the milk, a small pinch of soda just before the cheese. Lastly, and just as you take the kettle from the stove, stir in a well-beaten egg

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