Milk Soup (a German recipe)

Ingredients

• one quart of milk
• the yolks of two eggs
• a tea-spoonful of flour
• a pinch of salt

Method

1. 1

   Beat yolks with flour, sugar, and salt.

2. 2

   Stir into boiling milk just before it boils.

3. 3

   Avoid boiling after adding eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 925. The excerpt below is the record exactly as published.

a tea-spoonful of flour, a table-spoonful of powdered white sugar, and sufficient vanilla, ratafia, lemon-peel, or any other flavouring that may be preferred, to flavour the whole. Pour this into half a pint of cream or milk, set it over the fire, and make it very hot, without letting it boil, or the sauce wiU curdle. Sufficient for six or seven persons. Time to make, ten minutes. Probable cost, with cream, Is. 4d. MIL ( 422) MIL Milk Scones. — Mix in a bowl with a pint of cream as much flour as will make a firm paste, add a little salt, work weU, roll out thin, and bake on the gu-dle over a clear fire. iSend the scones to table hot and buttered. Time, twenty to thirty minutes. Milk Soup. — Boil as much millv as will be required to make the soup with half the rind of a lemon and a piece of cinnamon. Sweeten it, and put in a little salt. Have ready in a tureen, made hot, and placed before the fire, some neat pieces of thin toasted bread, pour a little of the boihng milk over thom, and cover closely. Eemove the rest of the milk from the fire, and stir in the yolks of five eggs that have been well beaten, then stir for a few minutes over a slow fire until the soup is getting thick, but on no account should it be allowed to boil. When ready, add it to the tureen, and seii^e at once. Vermicelli or any Italian paste will thicken and improve this soup. The J'Vench stir in pounded cocoa-nut or almonds just before serving. All white soups should be warmed in a vessel placed in another of boiling water. Time, an hour to prepare. Sufficient, two quarts of milk for eight persons. Milk Soup (a German recipe). — Set one quart of milk over the fire in a clean saucepan. Beat well the yolks of two eggs with a tea-spoon- ful of flour, sufiicient sugar to sweeten, and a pinch of salt

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