Milk Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of milk flavoured with cinnamon that's thickened with bread and egg yolks and which was traditionally though suitable for children. The full recipe is presented here and I hope you enjoy this classic British version of: Milk Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
137. INGREDIENTS.—2 quarts of milk, 1 saltspoonful of salt, 1 teaspoonful of powdered cinnamon, 3 teaspoonfuls of pounded sugar, or more if liked, 4 thin slices of bread, the yolks of 6 eggs.
Mode.—Boil the milk with the salt, cinnamon, and sugar; lay the bread in a deep dish, pour over it a little of the milk, and keep it hot over a stove, without burning. Beat up the yolks of the eggs, add them to the milk, and stir it over the fire till it thickens. Do not let it curdle. Pour it upon the bread, and serve.
Time.—3/4 of an hour. Average cost, 8d. per quart.
Combine the milk, sugar, salt and cinnamon in a large pan. Bring the mixture slowly to a boil then take off the heat.
Lay the bread slices in a deep flame-proof dish, pour over a little of the milk then place on the hob to keep warm. Keep the main milk pan off the heat and allow to cool slightly. Beat together the egg yolks then whisk into the cooled milk. Return to the hot and cook gently until it thickened (do not allow to boil or the eggs will curdle).
Pour the resultant custard over the bread and serve immediately.
