Milk Soup

Ingredients

• Two large potatoes
• two ounces clarified fat or dripping
• one pint and a half of water
• one half pint milk
• two ounces seed-sago
• one tea-spoonful salt
• one salt-spoonful pepper

Method

1. 1

   Pare the potatoes and cover them with cold water in a sauce-pan.

2. 2

   Bring to a boil, then drain.

3. 3

   Add dripping, return to heat, and stir until melted.

4. 4

   Add pepper and salt, and boil slowly for half an hour.

5. 5

   Strain the liquor through a colander, rub the potatoes through, return to the pan, add milk and sago, stirring constantly.

6. 6

   Bring to a boil, then simmer for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 168. The excerpt below is the record exactly as published.

Milk Soup.— Two large potatoes, two ounces clarified fat or dripping, one pint and a half of water, one half pint milk, two ounces seed-sago, one tea-spoonful salt, one salt- spoonful peppe

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