vegetariannut-free
German Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- One quart of milk
- ioz. of flour
- 2ozs. of butter
- the yolks of 3 eggs
- one carrot
- one turnip
- a small piece of onion
Method
Boil the milk and add flour mixed with butter.
Stir in salt, cayenne, and egg yolks.
Boil vegetables separately until tender, then add to the soup and serve.
Nutrition per serving
491Calories
21 gProtein
73 gCarbs
24 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
German Soup. One quart of milk to be boiled, draw it to the side; add to it ioz. of flour mixed well with 2ozs. of butter. Stir them into the milk, add salt and a little cayenne and the yolks of 3 eggs. Be careful not to let the soup boil. Shred finely two lettuces, one carrot, one turnip, a small piece of onion
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