Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Milk Soup
From The white ribbon cook book, 1894
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 4 potatoes
- 2 leeks or onions
- 2 oz. butter
- 1 pint milk
- 3 tablespoonfuls tapioca
- 1/2 oz. salt
- pepper
Method
Put 2 quarts of water into a stewpan.
Peel and quarter the potatoes and wash and cut the leeks.
When the water boils, add potatoes and leeks, then add butter, salt, and pepper.
Boil to a mash, strain through a colander, and return pulp and soup to the stewpan.
Add milk and boil, then sprinkle in tapioca gradually, stirring continuously.
Let it boil gently for 16 minutes.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 4. The excerpt below is the record exactly as published.
Milk Soup — 4 potatoes, 2 leeks or onions, 2 oz. butter, pepper, }^ oz. salt, 1 pint milk, 3 tablespoonfuls tapioca
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