Presented as published in 1907. 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 King's College Hospital book of cooking recipes, 1907
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 2lbs. Potatoes
- 2 Onions
- Small blade of Mace
- 20ZS. Butter
- ipt. of Milk
- 1 teaspoonful of crushed Tapioca
- 2qts. boiling Water
Method
Slice onions and potatoes, steam in butter, pour boiling water, add mace, boil to mash, sieve, return to pan, add seasoning and milk, boil, and sprinkle in tapioca until clear.
Nutrition per serving
433Calories
11 gProtein
86 gCarbs
13 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 6. The excerpt below is the record exactly as published.
Milk Soup. 2lbs. Potatoes. 2 Onions. Small blade of Mace. 20ZS. Butter, ipt. of Milk. 1 teaspoonful of crushed Tapioca. Seasoning of Pepper, Celery and Salt. 2qts. boiling Water
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