vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Beer Soup (German method)
From Cassell's dictionary of cookery, 1892
Serves 5
Time: about half an hour. Sufficient for 8-10 persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 239. The excerpt below is the record exactly as published.
Beer Soup (German method).— Simmer two quarts of mild beer (it should not be bitter) with the thin rind of a lemon, a few cloves, and a stick of cinnamon, sweeten with sugar, and add it thi'ough a sieve to the yolks of six well- beaten eggs and half a pint of cream
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