Milk Soup (Strong Stock)

Ingredients

• a good strong stock of veal or an old fowl
• a little rice, macaroni, or vermicelli
• 1 teaspoonful of orange-flower water
• the beaten yolks of five eggs
• 1 pint of Milk or cream

Method

1. 1

   Make a good strong stock of veal or an old fowl, strain, set it to cool, and then skim off the fat.

2. 2

   Put it over the fire again and boil in it a little rice, macaroni, or vermicelli: add, when this is boiled soft, a lump of sugar and 1 teaspoonful of orange-flower water.

3. 3

   Mix the beaten yolks of five eggs with 1 pint of Milk or cream, warm it over the fire till it begins to thicken, then add to the stock, pour it into the tureen, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 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.

a good strong stock of veal or an old fowl, strain, set it to cool, and then skim off the fat. Put it over the fire again and boil in it a little rice, macaroni, or vermicelli : add, when this is boiled soft, a lump of sugar and 1 teaspoonful of orange-flower water. Mix the beaten yolks of five eggs with 1 pint of Milk or cream

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