Prof. Liebig's Soup

Ingredients

• a heaping table-spoonful of wheat flour
• a table-spoonful of malt meal
• y}4; grains of bi-carbonate of potash
• two table-spoonfuls of water
• ten table-spoonfuls of milk

Method

1. 1

   Mix all well together, then add two table-spoonfuls of water and mix well; then add ten table-spoonfuls of milk; place the whole upon a slow fire and stir until it begins to get thick.

2. 2

   At this point remove from the fire and stir for five minutes; heat again until it gets thick; then remove and stir until it gets quite thin; and finally heat it until it boils.

3. 3

   Now, when cool, pass it through a fine sieve or fine linen cloth, and it is fit for use.

Nutrition per serving

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 27. The excerpt below is the record exactly as published.

PROF. LEIBIG'S SOUP is made as follows, and is an excellent food for children, sick or well : Take a heaping table-spoonful of wheat flour, a table-spoonful of malt meal, and y}4; grains of bi- carbonate of potash. The potash may be obtained from the druggists, put up in 7)^ -grain packages 84 DOMESTIC GUIDE. each, ready for use. Mix all well together, then add two table-spoonfuls of water and mix well ; then add ten table-spoonfuls of milk

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