Clear Soup

Ingredients

• 4 lbs. lean beef
• 1 gallon of water
• 2 small onions
• 2 small carrots
• 6 blades of mace
• 1 bunch of parsley
• 1 teaspoon of celery seed
• salt
• and pepper
• whites of 4 eggs

Method

1. 1

   Cut beef into small pieces, pour water, boil three times, skimming well.

2. 2

   Stick cloves into onions, add to soup with carrots, mace, parsley, celery seed, salt, and pepper.

3. 3

   Boil until vegetables are tender, strain, return to pot, add beaten egg whites, boil until they gather to one side, skim, tint with caramel, strain again, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 27. The excerpt below is the record exactly as published.

CLEAR SOUP. — Cut 4 lbs. lean beef into small pieces, carefully removing all the fat; jjour on 1 gallon of water, and boil it up three times, skimming well each time; if not well skimmed, it will not be clear. Into each of 2 small onions stick 4 cloves firmly, scrape 2 small carrots, and put them into the soup; add 6 blades of mace, 1 bunch of parsley and 1 teaspoon of celery seed, salt and pepper; boil until the vegetables are tender, strain through muslin, and return to the soup^pot; add the whites of 4 eggs

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