Recipes > Soup > Milk Soup

Milk Soup

Instructions

Put a quart of milk in a tin saucepan and set it on the fire; when it begins to rise, sweeten it to taste; give one boil, pour on toasted bread, or on croutons, or on two ounces of boiled rice, and serve.

Yolks of eggs may be stirred in, just before turning the milk into the soup-dish, and when taken from the fire.

Print

Print recipe/article only

Source

Hand-Book of Practical Cookery (1884).


comments powered by Disqus