The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Milk Soup

Soups
Historic

Milk boiled with salt, cinnamon, sugar, poured over bread sops (Eaton 1822, Mrs.B, etc).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

MILK SOUP. Boil a pint of milk with a little salt, cinnamon, and sugar. Lay thin slices of bread in a dish, pour over them a little of the milk, and keep them hot over a stove without burning. When the soup is ready, beat up the yolks of five or six eggs, and add them to the milk. Stir it over the fire till it thickens, take it off before it curdles, and pour it upon the bread in the dish.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats