Liebig's Soup for Children

Ingredients

• Take one ounce (one large tablespoonful) of seconds flour
• ten ounces of cold skimmed milk
• seven and a half grains of bicarbonate of potash
• dissolved in a tea-spoonful of water
• one ounce (one large dessert-spoonful) of malt flour
• mixed with two ounces of water

Method

1. 1

   Mix the flour with cold milk until smooth.

2. 2

   Dissolve the bicarbonate in water and heat the mixture to boiling, stirring continuously.

3. 3

   Add malt flour mixed with water, cover, and let it stand in hot water for half an hour.

4. 4

   Strain and bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1857. The excerpt below is the record exactly as published.

Take one ounce (one large table- spoonful) of seconds flom-, and mix it smoothly and carefully with ten ounces of cold skimmed milk until the whole is smooth ; add seven and i a half grains of bicarbonate of potash dissolved I in a tea-spoonful of water (if sixty grains of the I potash be dissolved in one ounce of water, one j tea-spoonful must be u.sed at a time), and then I heat it gently till it reaches the boiling point, I and keep it boiling for fi-\'e minutes. Stir th^ j preparation well whilst it is being heated ; add. • to the whole one ounce (one large dessert- I spoonful) of malt flour (malt ground in a coffee- mill, and sieved) mixed with two ounces of water

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