vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Milk Soup
From The home cook book, 1905
Serves 4
Bread sticks and young, tender onions go well with this soup.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 19. The excerpt below is the record exactly as published.
MILK SOUP Heat a quart of milk in a saucepan over a slow fire. Dissolve and work smooth three tablespoons of flour in quar- ter of a cup of cold milk. Dip a little hot milk into the cup, stir about with the cold, and then add gradually to the hot milk. Stir while it thickens and add a teaspoon of salt. Add a couple of hard-boiled eggs coarsely chopped, drop in a few small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.