Recipe: Milk Soup

2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the Saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the SOUP simmer for 5 minutes, and serve.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)