Milk Soup (a German recipe). — Set one
quart of milk over the fire in a clean saucepan.
Beat well the yolks of two eggs with a tea-spoon-
ful of flour, sufiicient sugar to sweeten, and a
pinch of salt✪ Milk Soup (a German recipe). Just before the milk boUs, stir
these in. If, after the eggs are put in, the soup
is allowed to boil, it will curdle. All milk soups
are made in the above manner, and varied by
adding any preferred flavour, such as vanilla,
lemon, laurel-leaves, almonds (pounded), cin-
namon, chocolate, &c. A savoury soup may
also be made with onions, previously stewod
in butter. They should bo put into the boiling-
milk with pepper and salt for ten minutes
before serving. Nudels, or home-made maca-
roni, thrown into mUk and boiled for a quarter
of an hour, makes another variety. This may
be merely sweetened. Whites of eggs, whisked
to a stiff froth, and dropped on the top of the
soup when in the tui-een, have a very pretty
effect, as have also yolks of eggs, boiled hard.
Probable cost, 7d. per quart. Sufficient, allow
a quart to every three persons.
Milk Spatzen. — There are many different
sorts of German '■ spatzen," or batter-flakes,
but they are all cooked in the same manner,
which is, when the batter is made, whether it
be of milk, water, or eggs, to scrape a few drops
of it quickly from a plate into a saucepan of
boihng liquid with a wetted knife, so as to
form separate little flakes of batter. The
batter for milk " spatzen " is made of milk and
flour, and should be stiif . Boil the flakes in
mUk for five minutes. Drain them, add two
eggs, weU-beaten, a little butter, and salt if
served with roast meat, or sugar✪ Milk Spatzen if served with
jam. Time to boil, until the flakes float on the
top. Probable cost, 8d. for a half-piat of batter.
MUk Suet. — Put a pint of new milk into
a stewpan over a slow fire, and add an oimoc
of mutton-suet cut like shavings, the rind of a
quarter of a lemon, a small stick of cinnamon,
and as much good white sugar as will sweeten.
When the suet has dissolved, and the flavour of
lemon and cinnamon is gained, it is ready.
Strain and use hot. This milk is considered very
nouiishing and efficacious in cases of hoarseness
or loss of voice. Time, half an hour or more.
Probable cost, 4d.
Milk Sugared, or Lait Sucre.— A
cold drink for evening entertainments, much
used for cliildren in France, and made by
simply boihng milk with lemon-rind✪ Milk Sugared or Lait Sucre and sugar.
When the flavour of lemon is gained, it is
allowed to cool, and is ready for nse.
Milk Toast. — Slice some bread, toast it of
a nice light brown on both sides. Boil a pint
of milk; mix together two tea-spoonfuls of
floui- in a little cold water; stir this into the
boihng milk. Let it boU about one minute;
then add a little salt, and stir into it two ounces
of butter✪ Milk Toast. Dip the toast ia the milk, place it
on a dish, and pour the remainder of the milk
over it. The toast may be made much richer
by increasing the quantity of butter.
Page 926 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Milk Soup (a German recipe). — Set one quart of milk over the fire in a clean saucepan. Beat well the yolks of two eggs with a tea-spoonful of flour, sufiicient sugar to sweeten, and a pinch of salt. Just before the milk boUs, stir these in. If, after the eggs are put in, the soup is allowed to boil, it will curdle. All milk soups are made in the above manner, and varied by adding any preferred flavour, such as vanilla, lemon, laurel-leaves, almonds (pounded), cinnamon, chocolate, &c. A savoury soup may also be made with onions, previously stewod in butter. They should be put into the boiling milk with pepper and salt for ten minutes before serving. Nudels, or home-made macaroni, thrown into mUk and boiled for a quarter of an hour, makes another variety. This may be merely sweetened. Whites of eggs, whisked to a stiff froth, and dropped on the top of the soup when in the tui-een, have a very pretty effect, as have also yolks of eggs, boiled hard. Probable cost, 7d. per quart. Sufficient, allow a quart to every three persons.
Milk Spatzen. — There are many different sorts of German '■ spatzen," or batter-flakes, but they are all cooked in the same manner, which is, when the batter is made, whether it be of milk, water, or eggs, to scrape a few drops of it quickly from a plate into a saucepan of boihng liquid with a wetted knife, so as to form separate little flakes of batter. The batter for milk " spatzen " is made of milk and flour, and should be stiif . Boil the flakes in mUk for five minutes. Drain them, add two eggs, weU-beaten, a little butter, and salt if served with roast meat, or sugar if served with jam. Time to boil, until the flakes float on the top. Probable cost, 8d. for a half-piat of batter.
MUk Suet. — Put a pint of new milk into a stewpan over a slow fire, and add an ounce of mutton-suet cut like shavings, the rind of a quarter of a lemon, a small stick of cinnamon, and as much good white sugar as will sweeten.
When the suet has dissolved, and the flavour of lemon and cinnamon is gained, it is ready. Strain and use hot. This milk is considered very nourishing and efficacious in cases of hoarseness or loss of voice. Time, half an hour or more. Probable cost, 4d.
Milk Sugared, or Lait Sucre.— A
cold drink for evening entertainments, much used for children in France, and made by simply boihng milk with lemon-rind and sugar. When the flavour of lemon is gained, it is allowed to cool, and is ready for nse.
Milk Toast. — Slice some bread, toast it of a nice light brown on both sides. Boil a pint of milk; mix together two tea-spoonfuls of flour in a little cold water; stir this into the boihng milk. Let it boU about one minute; then add a little salt, and stir into it two ounces of butter. Dip the toast ia the milk, place it on a dish, and pour the remainder of the milk over it. The toast may be made much richer by increasing the quantity of butter.
Records on this page
Milk Soup (a German recipe)Milk SuetMilk SpatzenMilk Sugared or Lait SucreMilk ToastMilk Toast