Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Clear Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- the whites and shells of 2 eggs
- a gill of sherry
- a teaspoonful of tarragon vinegar
Method
Strain the stock and add the beaten egg whites and shells.
Simmer for half an hour and strain through a fine towel or felt bag.
Add sherry and tarragon vinegar.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
clear soup. Strain it, and then add to the liquor the whites a-nd shells of 2 eggs well beaten together. Allow to simmer for half an hour and stiain through a fine towel or a felt bag, then add a gill of sherry and a teaspoonf ul of tarra- gon vinega
Cook this with the app: pantry check, scaling, and the assistant.