Milk Soup

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Four large potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
two leeks ↝ Leeks [Onions]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three tablespoonfuls of crushed tapioca ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
one pint of milk ↝ Milk, NFS [Milk, reduced fat]
two quarts of boiling water ↝ Water, tap [Tap water]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
pepper to taste ↝ Spices, pepper, black [Spices and Herbs]

Instructions (3)

Put the potatoes and leeks, cut in four, in a saucepan, with two quarts of boiling water and two ounces of butter, a teaspoonful of salt, and pepper to taste.
Boil an hour, rub through a colander, and return it to the saucepan.
Add the milk, sprinkle in the tapioca, and let it boil fifteen minutes.

Original Text

Milk Soup.—Four large potatoes, two leeks, two ounces of butter, three tablespoonfuls of crushed tapioca, one pint of milk. Put the potatoes and leeks, cut in four, in a saucepan, with two quarts of boiling water and two ounces of butter, a teaspoonful of salt, and pepper to taste. Boil an hour, rub through a colander, and return it to the saucepan, add the milk, sprinkle in the tapioca, and let it boil fifteen minutes.

Notes

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