Milk Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

two quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two sticks of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
two bay leaves ↝ Spices, bay leaf [Spices and Herbs]
a small quantity of basket salt ↝ Salt, table, iodized [Spices and Herbs]
a little sugar ↝ Sugar, NFS [Sugars and honey]
half a pound of sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
some milk ↝ Milk, NFS [Milk, reduced fat]
grate some lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little of the juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Put two quarts of new milk into a pot with two sticks of cinnamon, two bay leaves, a small quantity of basket salt, and a little sugar.
While these are heating, blanch half a pound of sweet almonds, and beat them up to a paste in a marble mortar.
Mix some milk with the almond paste a little at a time.
While they are heating, grate some lemon-peel with the almonds, and a little of the juice.
Strain the mixture through a coarse sieve.

Original Text

Milk Soup.
TAKE two quarts of new milk, and put into it two sticks of cinnamon, two bay leaves, a small quantity of basket salt, and a little sugar. While these are heating, blanch half a pound of sweet almonds, and beat them up to a paste in a marble mortar. Mix some milk with them by a little at a time, and while they are heating, grate some lemon-peel with the almonds, and a little of the juice; after which strain it through a coarse sieve;

Notes

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