Milk Soup

Ingredients

• Two pounds of Potatoes
• Two Leeks or Onions
• Two ounces of Butter
• Quarter ounce of Salt
• Pepper
• One pint of Milk
• One and a half tablespoonful of crushed Tapioca
• One teaspoonful of Celery Seeds, or three outside leaves of Celery

Method

1. 1

   Wash, scrub and peel the potatoes, cut them in slices, cut the onions or leeks in slices.

2. 2

   Put two ounces of butter in a stewpan, add the vegetables, put the stewpan on the fire and cook the vegetables for five minutes.

3. 3

   Then pour on to them two quarts of boiling water, add pepper and salt, and let the whole boil till done to a mash.

4. 4

   Pass it through a wire sieve.

5. 5

   Return the soup to the saucepan with one pint of milk.

6. 6

   When it boils, sprinkle in the tapioca and boil till the tapioca is clear.

7. 7

   Stir occasionally.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 30. The excerpt below is the record exactly as published.

Milk Soup. Ingredients. Two pounds of Potatoes. Two Leeks or Onions. Two ounces of Butter. Quarter ounce of Salt. Pepper. One pint of Milk. One and a half tablespoonful of crushed Tapioca. One teaspoonful of Celery Seeds, or three outside leaves of Celery

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