vegetariangluten-freenut-free
Milk Soup
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
- 4 potatoes
- 2 leeks or onions
- 2 oz. of butter
- pepper
- ½ oz. of salt
- 1 pint of milk
- 3 tablespoonfuls of tapioca
Method
Boil two quarts of water, add potatoes and leeks, then butter, salt, and pepper.
Boil until mashed, strain, and return pulp and soup to the pot.
Add milk and boil, then gradually sprinkle in tapioca while stirring.
Let it boil gently for fifteen minutes.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 3. The excerpt below is the record exactly as published.
Milk Soup—Ingredients—4 potatoes, 2 leeks or onions, 2 oz. of butter, pepper % oz. of salt, 1 pint of milk, 3 tablespoonfuls of tapi- oC
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