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1800s Cooking Tips and Recipes

Milk Soup Wash, pare, slice and parboil one pound of potatoes; pour away the water; skin and scald two onions, chop them; place the potatoes, onions, one teaspoonful of salt and half a teaspoonful of pepper in a stewpan, with one quart of cold water; bring to a boil and boil till quite soft (about a half hour), crush the potatoes and onions with a spoon till smooth, and one quart of new milk and one ounce of crushed sago; stir continually till it boils, then boil for ten minutes. This soup may be made richer by adding one ounce of butter or dripping to the quart of cold water; also by putting a yolk of an egg, well beaten, into the tureen, and mixing the cooked soup slowly with it. The soup must be off the boil or the egg will curdle.

The Willimantic Chronicle, Willimantic, Connecticut, March 9, 1881

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