Caper Soup


2 pints of water
1 pint of milk
1 large tablespoonful of capers
½ lemon
2 eggs
1 & 1/2 oz. of fine wheatmeal
½ oz. of butter
pepper and salt to taste

How to cook Caper Soup

  • Boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth with a little milk.
  • Chop up the capers, add them and let the soup cook gently for 10 minutes; take it off the fire, beat up the eggs and add them carefully, that they may not curdle; at the last add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.

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