Milk Soup

Ingredients

• two pounds of potatoes
• two ounces of butter
• two quarts of water
• a quarter of an ounce of salt
• one pint of milk
• three tablespoonfuls of crushed tapioca

Method

1. 1

   Scrub, peel, and quarter the potatoes.

2. 2

   Wash and cut leeks.

3. 3

   Melt butter in a stewpan, add vegetables, and sweat for five minutes.

4. 4

   Boil water, add vegetables and butter, salt, and pepper.

5. 5

   Boil to a mash, strain, and rub through a colander.

6. 6

   Return pulp and soup to heat, add milk, and gradually stir in tapioca.

7. 7

   Boil gently for fifteen minutes and serve.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 6. The excerpt below is the record exactly as published.

MILK SOUP. AS1I two pounds of potatoes, scrub clean, peel and cut into quarters. Cut o]T the green tops of the leaves of two leeks, wash them — 10 M I LK SOUP — con tin tied. well in cold water, and cut them up. Put two ounces of butter into a stewpan, add the vegetables. Put the stewpan on the fire, and let the vegetables sweat in the butter for five minutes. Boil two quarts of water in a large saucepan, and when the water is quite boiling put in the vegetables and butter, adding a quarter of an ounce of salt, and pepper to taste. Boil it to a mash, strain off the soup. Rub the vegetables through a colander with a wooden spoon. Then put the pulp and soup into the saucepan, add one pint of milk, and put on the fire to boil. When boiling, sprinkle in by degrees three tablespoonfuls of crushed tapioca

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