Windsor Milk Soup

Ingredients

• 1 lb. Potatoes
• i a Turnip
• £ a Parsnip
• Small bit of Celery (If possible)
• 2 large Leeks or Onions
• 1 oz. Butter
• 1 teaspoonful of Sugar
• a table-spoonful of flour

Method

1. 1

   Put all vegetables cut in small pieces into a pot, add sugar and butter, heat, add 2 quarts of water, and boil for an hour.

2. 2

   Strain, return to pot with flour moistened in milk, boil for 5 minutes, stirring frequently.

3. 3

   Season with salt and pepper to taste.

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 3. The excerpt below is the record exactly as published.

WINDSOR MILK SOUP. 1 lb. Potatoes, i a Turnip. £ a Parsnip. Small bit of Celery (If possible). 2 large Leeks or Onions. Salt and Pepper. 1 oz. Butter. 1 teaspoonful of Sugar, Flour, or Sago. Put into a pot the potatoes, turnip, parsnip, celery, onions, or leeks, all cut up in small pieces, then add the sugar and butter; put it on the fire to get quite hot — add 2 quarts of water, and boil for an hour till all the vegetables are soft. Put through a strainer, using a spoon to press it through, and return it to the pot with a table-spoonful of flour

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