Cream of Cheese Soup

Ingredients

• a quart of milk
• a slice of onion
• a slice of carrot
• a blade of mace
• two tablespoonfuls of flour
• four tablespoonfuls of olive oil
• three heaping tablespoonfuls of grated Parmesan cheese
• the beaten yolks of two eggs

Method

1. 1

   Boil milk with onion, carrot, and mace.

2. 2

   Remove vegetables, add flour and oil, stir until thickened.

3. 3

   Add cheese and stir for three minutes.

4. 4

   Add egg yolks, salt, and cayenne to taste, serve immediately.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 61. The excerpt below is the record exactly as published.

two tablespoonfuls of flour mixed with two tablespoonfuls olive oil, and stir constantly until it thickens. Now press the tomatoes thru a sieve and if ready to use the soup, add a teaspoonful of sugar and one- fourth teaspoonful baking soda to the tomatoes, and then the boiling milk; stir and serve immediately. It must not go on the fire after mixing the milk with the tomatoes, or it will separate. If you are not ready, let them stand on the fire separately and mix them when wanted. CREAM OF CHEESE SOUP. Put into a quart of milk, a slice of onion, a slice of carrot, a blade of mace and boil in a double boiler. Rub two table- spoonfuls of flour into four tablespoonfuls of olive oil ; re- move the vegetables and mace from the milk after it be- gins to boil and add the flour and oil and stir until it thick- ens. Now add three heaping tablespoonfuls of grated Parmesan cheese and stir three minutes ; add the beaten yolks of two eggs

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