Milk Soup

If you are a fan of the milk leftover after you eat Cinnamon Toast Crunch, this one is for you

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City/Region: England

Time Period: 1747

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Like a slightly thicker version of the milk leftover after you eat Cinnamon Toast Crunch, this soup technically follows the rules of Dr. George Cheyne’s fad diet from the 18th century of “Milk, Seeds, Bread, mealy Roots, and Fruit”. While it follows Dr. Cheyne’s rules, this soup is too much of a dessert to be considered a healthy food, but you should make it anyway because it’s delicious.

“Boil a quart of milk with cinnamon and moist sugar; put sippets in the dish, pour the milk over it, and set it over a charcoal fire to simmer, till the bread is soft. Take the yolks of two eggs, beat them up, and mix it with a little of the milk, and throw it in; mix it all together, and send it up to table.”

— The Art of Cookery Made Plain and Easy by Hannah Glasse, 1747

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Ingredients:

Sippets

• 4 tablespoons butter
• 8-12 small pieces of bread, I used a baguette sliced 1/2” thick

Soup

• 1 quart, plus 3/4 cup (1.1 L) whole milk
• 1 1/2 teaspoons cinnamon
• 1/3 cup (70 g) light brown sugar
• 2 egg yolks, beaten

Instructions:

1. For the sippets: Preheat the oven to 225°F (105°C) and line a baking sheet with parchment paper.
2. Melt the butter in a pan over medium heat, then add the bread slices. Cook for 1 minute on each side, or until nicely browned.
3. Place the bread on the baking sheet and bake for 30 minutes or until they are dry and crisp.
4. For the soup: When the sippets are almost done, pour the milk into a pot and whisk in the cinnamon and brown sugar.
5. Bring to a simmer over medium heat, then add the sippets. Simmer, stirring occasionally to make sure the milk doesn’t burn, until the sippets are soft.
6. Add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly, then add it all back to the pot and stir for 10 to 15 seconds. Remove from the heat and serve it forth.

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