Milk Soup

Ingredients

• four large potatoes
• two onions
• two quarts of water
• a pint of milk
• three tablespoonfuls of pearl tapioca
• a lump of butter the size of an egg
• season with salt and pepper

Method

1. 1

   Cut potatoes and onions, boil in water until done, strain.

2. 2

   Return to kettle, add milk, tapioca, butter, season, boil slowly for 15-20 minutes and serve hot.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 11. The excerpt below is the record exactly as published.

a lump of butter the size of an e.g<g and season with pepper and salt. A few minutes before serving, break up four or five soda crackers, add to the soup, stir up well and serve. Lobster Soup. Take a can of lobsters and chop or pound it fine, put it in a sauce-pan and pour over it three pints of white stock and let it boil slowly for ten or fifteen minutes. Cook two tablepoonsfuis of flour with two of butter but do not brown, add to the Lobster. soup, scason to taste and serve. Egg Soup. To one pint of water add atablespoonful of butter, salt and pepper to taste; break two fresh eggs in a cup, hold the cup in the left hand and a fork in the right, pour the egg in slowly, beating briskly with the fork until 8 Soups and Hoiv to Make TJieni the t%^ looks like white and yellow shreds. Take from the stove and serve. You can make this soup in a minute after the rest of your dinner is ready to serve. The water must boil when you stir in your eggs which should not be beaten until you beat them in the water. The amount given is enough for two persons. Cream of Chicken Soup. Get two large fat fowls and boil them until they are very tender, take only the white meat, cut it up and press through a sieve, strain the stock and add to it the sieved chicken; season with a little salt and pepper and let it boil a few minutes; now take the yolks of a dozen raw eggs and whip up with a pint of sweet cream, stir this into the stock and keep stirring until it all begins to thicken; now add two-thirds of a cup of butter, let it boil up once more, strain and serve in cups. Milk Soup. Take four large potatoes, and two onions, cut fine and boil in two quarts of water until thoroughly done; strain through a colander, put back in the kettle, add a pint of milk, three tablespoonfuls of pearl tapioca, a lump of butter the size of an ^gg^ season with salt and pepper

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