Amber Soup

Ingredients

• one large soup-bone
• one chicken
• a small slice of ham
• soup bunch
• one onion
• two sprigs of parsley
• one-half carrot
• one-half parsnip
• one gallon of cold water
• whites and shells of two eggs
• caramel for coloring

Method

1. 1

   Boil beef, chicken, and ham for five hours.

2. 2

   In the last hour, add vegetables and cloves.

3. 3

   Strain and let cool overnight.

4. 4

   Remove fat, pour off liquor, and mix in beaten egg whites and shells.

5. 5

   Boil quickly for half a minute and strain through a jelly-bag.

6. 6

   Add caramel for color.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 4. The excerpt below is the record exactly as published.

e sprigs of parsley, two cloves, one teaspoonful of butter, salt and pepper to taste. Boil half an hour ; strain through a sieve; dissolve four tablespoonfuls of flour or corn- starch in cold water ; stir in soup ; boil five minutes. Serve with croutons. jTcsy^f k^&^i* e*Ks<Jiy /^t ^KA^ir AND BOW TO COOK THEM. 19 AMBER SOUP. BY MRS. JOHN H. ROGERS. (Wife of Representative from Arkansas.) |$|||&>NE large soup-bone, one chicken, a small slice Mram oi namj il S0UP bunch, one onion, two sprigs ^Jsii^ of parsley, one-half carrot, one-half parsnip, celery, three cloves, pepper, salt, one gallon of cold water, whites and shells of two eggs, and caramel for coloring

Cook this with the app: pantry check, scaling, and the assistant.