Recipe: St. Andrew Soup

4 large POTATOES, 1 pint of clear tomato juice (from tinned tomatoes), 1 pint of milk, 1 pint of water, 2 eggs, 1 oz. of butter, seasoning to taste. Boil the POTATOES in their skins; when tender peel and pass them through a potato masher. Put the POTATOES into a Saucepan with the butter, tomato juice, and water, adding pepper and salt to taste. Allow the SOUP to simmer for 10 minutes, then add the milk; boil up again, remove the Saucepan to the cool side of the stove and stir in the eggs well beaten. Serve at once with sippets of toast, or Allinson plain rusks.

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