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Milk Soup


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.


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Hand-Book of Practical Cookery (1884).

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