Avi DM Res Our

Ingredients

• A large soup bone (two pounds)
• a chicken
• a small slice of ham
• an onion
• two sprigs of parsley
• half a small carrot
• half a small parsnip
• half a stick of celery
• three cloves
• a gallon of cold water
• whites and shells of two eggs
• a large tablespoon of caramel
• pepper
• salt

Method

1. 1

   Boil soup bone, chicken, and ham for five hours.

2. 2

   Add vegetables and cloves for the last hour.

3. 3

   Strain, cool overnight, remove fat, mix in egg whites, boil briefly, and strain again.

4. 4

   Add caramel before serving.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 9. The excerpt below is the record exactly as published.

AVI DM RES OUR: A large soup bone (two pounds), a chicken, a small slice of ham, an onion, two sprigs of parsley, half a small carrot, half a small parsnip, half a stick of celery, three cloves, pepper, salt, a gallon of cold water, whites and shells of two eggs, and cara- mel for coloring. Boil slowly for five hours, beef, chicken and ham; add the vegetables and cloves to cook last hour, having first fried the onion in a little fat. Strain the soup into an earthen bowl, and let remain oyer night. Next day remove cake of fat on the top; take out the jelly, avoiding the settlings, and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute, then pass through a jelly bag. When ready to serve, add a large tablespoon of caramel

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