Caraway Soup

Ingredients

• five or six slices of brown bread
• 1qt. of water
• 1 teaspoonful of Caraway-seeds
• 3oz, of fresh butter
• three eggs
• season to taste with salt

Method

1. 1

   Put the bread in a saucepan with water and Caraway-seeds, and boil for half an hour.

2. 2

   Warm the butter and beat until creamy, then add the eggs and continue beating for five minutes.

3. 3

   Strain the soup through a fine sieve, stir in the butter and eggs, season with salt, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 134. The excerpt below is the record exactly as published.

1 teaspoonful of Caraway-seeds, a small quantity of sugar, and sufficient lemon-juice to make it acid. Boil it up again, then move it off the fire, stir in quickly the beaten yolks of two eggs, and serve it. Caraway Soup. — (1) Put five or six slices of brown bread in a saucepan with lqt. of water and 1 teaspoonful of Caraway- seeds, and boil them for half-an-hour. Slightly warm 3oz, of fresh butter, and beat it until creamy ; then break three eggs into it, and continue beating for five minutes. Turn the beaten eggs and butter into a soup-tureen, strain the soup through a fine hair sieve, and then, stirring them at the same time, season to taste with salt

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