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Milk-and-Beer Soup

Name: Milk-and-Beer Soup
Yield: 4 servings
Ingredients: lqt. of Milk; the beaten yolks of six eggs; the grated peel of a small lemon; 2 table-spoonfuls of flour; 1 scant teaspoonful of grated ginger; a small quantity of powdered cinnamon or nutmeg; lqt. of beer

From The encyclopaedia of practical cookery, 1892

Serves 4

Presented as published in 1892. 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

Method

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 526. The excerpt below is the record exactly as published.

Milk-and-Beer Soup. — Pour lqt. of Milk into a stewpan and boil it, then move it to the side, and stir in quickly with a wooden spoon the beaten yolks of six eggs ; add the grated peel of a small lemon, 2 table-spoonfuls of flour, which should first be mixed smoothly with a little cold Milk, 1 scant teaspoonful of grated ginger, a small quantity of powdered cinnamon or nutmeg, sugar to taste, and lqt. of beer

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