German Style Milk Soup

Ingredients

• 1 qt. of Milk
• one egg
• a small quantity of salt
• sufficient flour to make a stiff batter
• season to taste with salt or powdered cinnamon and sugar

Method

1. 1

   Put milk in a saucepan over the fire until boiling.

2. 2

   Beat the egg with salt and flour to make a stiff batter, then drop it in small quantities into the boiling milk.

3. 3

   Let it simmer for four or five minutes, season, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 532. The excerpt below is the record exactly as published.

one egg together with a small quantity of salt and sufficient flour to make a still' batter, then drop it in small quantities into the boiling Milk. Let the soup simmer at the side of the fire for four or live minutes, season to taste with salt or powdered cinnamon and sugar, turn it into a soup- tureen, and serve while hot. (9) Put 1 table-spoonful of flour in a saucepan, then stir in gradually 3 pints of Milk and the beaten yolks of two eggs ; put in a small piece of lemon-peel or two peach- leaves, 1 saltspoonful of salt, and sweeten to taste. Stir the above ingredients over the fire until on the point of boiling ; beat the whites of the two eggs to a stitt' froth, together with a small quantity of crushed loaf sugar. When ready, turn the soupi into a soup-tureen, then pour in the beaten white of eggs in table-spoonfuls, dusting each table-spoonful with a small quantity of powdered cinnamon. Serve without delay. (10) Put 2qts. of Milk into an enamelled saucepan with 1 saltspoonful of salt and loaf sugar to taste ; colour it with a small quantity of saffron, and boil for two or three minutes. Break two eggs in a basin and beat them with a knife, dredging in at the same time as much flour as will make a stitt' paste. Chop the paste into very small pieces, and put them into the boiling Milk. Boil the soup for ten or fifteen minutes longer, then turn it into a soup -tureen and serve. The sugar may be omitted if desired, in which case more salt should be used. Milk Soup A la Royale.— Boil Jgall. of Milk, and add a little salt and sugar, and a liaison of the yolks of twelve eggs diluted with cream. Cut thirty -six crottons of the crumb from a household loaf, put them on a gridiron, dust over with sugar, and glaze in the oven. Put them in a tureen, pour over the Milk soup, and serve hot. For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads. 042 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Milk — continued. Milk — continued. Milk Soup flavoured with Almonds. — With a tin cutter Hin. in diameter, cut about t .verity rounds of bread with- out any crust, put them flat on a baking-sheet, sift over caster sugar, and put them in the oven till glazed and lightly browned. Blanch and peel 4oz. of sweet almor.ds and loz. of bitter ones ; put them in a mortar and pound, pouring in occasionally a little Milk to prevent them oiling, then rub them through a fine wire sieve. Boil lqt. of Milk, season it with a small quantity of salt and sugar, and mix the pounded almonds with it ; the Milk must not boil after the almonds are added. When nicely browned, put the pieces of bread in a soup -tureen, pour over the soup, and serve while very hot. Milk Soup with Egg’s. — Put 3 pints of Milk into a sauce- pan, add a little cinnamon and 1 teacupful of sugar, boil it up, then remove it to the side of the lire. Put three eggs in a basin, work them with a spoon, and add gradually 3 table-spoonfuls of flour and :}lb. of melted butter ; work it into a p>aste and add a little seasoning. Put a small colander having rather large holes over the pan containing the Milk, pour tlu^pg mixture into it, so that it will drop in the boiling liaKr. When it has all passed through, remove the pan m the side of the fire, cover it, leave for ten minutes, but without letting it boil, and it is ready to be served. Milk Spatzen. — Prepare a sti.T batter with flour and Milk, mixing a small quantity of salt with it, and beat it well. Pour Milk into a stewpan, place it over the fire until boiling, then drop in flakes of the batter, cut with a knife, which should be constantly dipped in water. Boil the spatzen for five minutes, then move the pan to the side of the fire, and mix in a small piece of butter and the yolks of two eggs ; stir it at the side of the fire for five minutes, then turn it on to a hot dish, and serve. Milk with. Suet. — Finely chop loz. of mutton-suet, put it in a sauce >an with lqt. of Milk

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