Milk Soup
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 19. The excerpt below is the record exactly as published.
Milk Soup. 1^ pint Stock, made from Bovril (^- teacup to 1 pint boiling Water); IJ lb. Potatoes, 2 Onions, 1 Carrot, 1 Bay Leaf, a little Celery when in season, i pint Milk, Salt and Pepper. Clean vegetables, and cut up potatoes and celery to small pieces Leave carrot in large pieces — only wanted to flavour — then remove Bring stock to boil ; add vegetables and seasoning, and simmer gently till vegetables are tender — about 1 hour. Remove carrot and bay leaf (the latter would discolour soup, which is wanted white). Pass through sieve, and leturn to pan. Add milk ; bring to boil, and serve with red bread ciaimbs and chopped parsley on top. TRIED FAVOURITES COOKERY BOOK. 11 Mulligratawny Soup. 1 quart Stock, 1 oz. Ham, 1 oz. Butter, 1 teaspoonful Curry Powder, i tea- spoonful Curry Paste, 1 Turnip, small piece Carrot, 1 email Apple, 1 tablespoonful Flour, squeeze Lemon Juice, Pepper and Salt. Cut the onion in rings and the ham into small dice. Make the butter hot in the pan the soup is to be made in. Fry the onion and ham, and when brown add tlie vegetables (cut in small pieces), the ciiriy powder, paste, and stock. Let all simmei' 1 hour, then strain tlirough a hair sieve. Mix a. tablespoonful flour with cold water, stir into the soup, and keep stirring till it boils. Mushroom Soup. 1 lb. Mushrooms, 1 pint Stock, 1 pint Milk
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