Brown Egg Soup

Ingredients

• 1/2 pound butter
• 3 tablespoons flour
• 1/4 teaspoon nutmeg
• 1 quart beef broth
• 3 eggs
• 1 teaspoon minced parsley

Method

1. 1

   Melt butter; add flour and slowly color light brown, stirring constantly.

2. 2

   Have broth boiling hot.

3. 3

   Slightly cool butter and flour and add.

4. 4

   Stir and cook for 8 minutes.

5. 5

   Season.

6. 6

   Beat eggs slightly with 3 tablespoons cold water.

7. 7

   Pour very slowly into boiling soup while stirring rapidly.

8. 8

   Cook for only a moment until eggs are well incorporated.

9. 9

   Add parsley at the finish.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 9. The excerpt below is the record exactly as published.

BROWN EGG SOUP yi POUND BUTTER SALT AND PEPPER 3 TABLESPOONS FLOUR ^ TEASPOON NUTMEG I QUART BEEF BROTH 3 EGGS I TEASPOON MINCED PARSLEY

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