Soup/Stew/Chowder Milk Soup

milk soup
(from The Kentucky Housewife, by Lettice Bryan, 1839)

Ingredients:

2 quarts sweet milk​

1 stick cinnamon​

several whole cloves​

1 vanilla bean​

6 egg yolks​

1/2 pint milk​

4 oz. butter, cut up and rolled in flour​

1 tsp. nutmeg, grated​

sugar​

juice of one lemon​

baked apples, or crumbled toast, rusks, or crackers​

Instructions:

Boil two quarts of entire sweet milk with a stick of cinnamon, a few cloves, and a vanilla bean, till sufficiently flavored; then strain it, and return it to the pan. Beat the yolks of six eggs very light, mix them with half a pint of milk, and stir it gradually into the boiled milk; add four ounces of butter, rolled in flour, a grated nutmeg, and sugar to your taste. Just let it come to a boil, stirring it all the time, and remove it instantly from the fire, or it will curdle. Then stir in very gradually the juice of a lemon, and serve it immediately in a tureen on some baked apples, small bits of toasted bread, rusk, or pounded crackers.​

 

[donna]

THis sounds like be tasty. I like idea of being served over toasted bread.