Beer Soup

Ingredients

• I quart beer
• I quart water
• I heaped teaspoonful potato flour
• I yolk of ^gg*
• Sugar to taste
• Salt to taste

Method

1. 1

   Boil up the beer and water with sugar and salt to taste.

2. 2

   Mix the yolk with a teaspoonful of potato flour that has first been mixed smoothly in a little cold water, add gradually some of the boiling beer, stirring continuously, and then pour into the saucepan in which is the rest of the beer.

3. 3

   Boil up again and then remove from the fire at once.

4. 4

   Stir a little longer and serve.

5. 5

   The white of an egg whisked stiffly with sugar may be put in little heaps on the soup when in the tureen, sprinkled with cinnamon and sugar also, if preferred.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 9. The excerpt below is the record exactly as published.

Beer Soup.) Time of Preparation : \ hour. I heaped teaspoonful potato flour. I yolk of ^gg* Boil up the beer and water with sugar and salt to taste. Mix the yolk with a teaspoonful of potato flour Soups. S that has first been mixed smoothly in a little cold water, add gradually some of the boiling beer, stirring continu- ously, and then pour into the saucepan in which is the rest of the beer. Boil up again and then remove from the fire at once. Stir a little longer and serve. The white of an tgg whisked stiffly with sugar may be put in little heaps on the soup when in the tureen, sprinkled with cinnamon and sugar also, if preferred. BFaanbier-Sappe mit Mileh. (Brown Beer Soup with Milk.) For 6 Persons. I quart beer (Miinchener). I pint milk. I oz. flour. \ oz. butter. Time of Preparation : \ hour. 1 tablespoonful rum. 2 yolks of eggs. A stick of cinnamon. Sugar to taste. Boil the milk and thicken with half the quantity of flour. Boil the beer separately with a stick of cinnamon, thicken with the rest of the flour, stir in the yolks (rf egi[s, add the boiled milk, and sugar to taste, and stir rapidly for 5 minutes, not immediately oyer the fire, adding the rum just before serving. Kartoffel-Snppe. (Potato Soup.) For 6 Persons. 2 quarts water. 2 lbs. potatoes. 2 sticks celery. I onion. A pinch of allspice. A few ground peppercorns. Time of Preparation : i hour. 4 oz. butter or dripping. I oz. flour. Dried herbs. A teaspoonful chopped parsley. i teaspoonful Bovril. Make the butter or fat very hot in a saucepan and then throw in the vegetables, chopped finely, the spice and pepper mixed with an oz. flour, and the rubbed dried herbs. Then add the water, stirring in a little Bovril and boil until the vegetables are quite soft Pass through a sieve and add the chopped parsley. Fried bread cut m dice may be served with the soup. v^ Suppen. Spargel-Sappa. (Asparagus Soup.) One Quart of Soup. Time of Preparation : i hour. \ lb. asparagus. I quart water

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