Recipes > Soup > Caper Soup

Caper Soup

Ingredients

• 2 pints of water
• 1 pint of milk
• 1 large tablespoonful of capers
• 1/2 lemon
• 2 eggs
• 1 1/2 ounces of Allinson fine wheatmeal
• 1/2 ounce of butter
• pepper and salt to taste

Instructions

Boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth with a little milk. Chop up the capers, add them and let the soup cook gently for 10 minutes; take it off the fire, beat up the eggs and add them carefully, that they may not curdle; at the last add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.

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Source

Dr. Allinson's Cookery Book (1915).