Clear Soup

Ingredients

• the white and shell of 1 egg for each quart of stock

Method

1. 1

   Break the egg, beat slightly; break shell in small pieces, and add to the cold stock.

2. 2

   Set over the fire, stirring constantly until boiling point is reached.

3. 3

   Boil two minutes, simmer twenty minutes, skim, strain through double thickness of white cheesecloth placed over a fine sieve.

4. 4

   This is now ready to serve as clear soup, simply heating to the boiling point.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 56. The excerpt below is the record exactly as published.

CLEAR SOUP To Clear Soup Allow the white and shell of 1 egg for each quart of stock

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