Milk Soup (Peach Leaves)

Ingredients

• h teacupful of flour
• 2qts. of Milk
• three or four peach-leaves
• sweeten to taste with loaf sugar
• three eggs

Method

1. 1

   Mix h teacupful of flour smoothly with 2qts. of Milk, pour it into a lined saucepan, put in three or four peach-leaves, and sweeten to taste with loaf sugar.

2. 2

   Stir it over the fire with a wooden spoon, boil for five minutes, then move it to the side.

3. 3

   Separate the yolks and whites of three eggs, beat the yolks, and stir them into the soup; whisk the whites of the eggs to a stiff froth together with 3 table-spoonfuls of caster sugar.

4. 4

   Turn the soup into a soup-tureen, drop the whisked whites in small table-spoonfuls on the top of it, dust over a small quantity of powdered cinnamon, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 531. The excerpt below is the record exactly as published.

h teacupful of flour smoothly with 2qts. of Milk, pour it into a lined saucepan, put in three or four peach-leaves, and sweeten to taste with loaf sugar. Stir it over the fire with a wooden spoon, boil for five minutes, then move it to the side. Separate the yolks and whites of three eggs

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