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Milk Soup

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients--4 potatoes.
  2. 2 onions.
  3. 2 oz.
  4. of butter or dripping.
  5. 3 tablespoonfuls of semolina.
  6. 1 pint of milk.
  7. 2 quarts of liquor from meat.
  8. Pepper and salt to taste.
  9. Method.--Slice the potatoes and onions;
  10. add them to the meat liquor, with the butter and pepper and salt to taste, and boil gently for one hour.
  11. Then rub the soup through a wire sieve.
  12. Put it into the saucepan again, and, when boiling, shake into it the semolina and cook for fifteen minutes, stirring occasionally.
  13. When the semolina is cooked the soup is ready.
  14. If this soup is used for children, water may be substituted for the meat liquor if the latter is not available.