vegetariannut-free
Milk Soup
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
- One pint milk
- 2 ounces butter
- 1 tablespoon flour
- 1 tablespoon cooked carrots
- 4 tablespoon cooked turnips
- 1 small teacup cooked peas
- 1 small onion chopped very fine
Method
Fry butter and flour, add milk slowly, boil for one minute.
Add raw onion and cooked vegetables, boil briefly, and serve.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.
MILK SOUP.—One pint milk, 2 ounces butter, 1 tablespoon flour, 1 tablespoon cooked carrots, 4 tablespoon cooked turnips, | teacup cooked peas, 1 small onion chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.