Clear Soup

Ingredients

• two pounds of lean beef
• two quarts of cold water
• a small carrot
• two small onions
• eight cloves
• a teaspoon of celery seed
• two blades of mace
• a few bits of parsley
• the well-beaten whites of two eggs
• a teaspoon of burned sugar

Method

1. 1

   Cut beef into pieces, cover with cold water, and bring to a boil.

2. 2

   Simmer, then boil again, skimming thoroughly.

3. 3

   Add carrot and onions (with cloves), and seasonings.

4. 4

   Boil slowly until onions are tender, strain, return to kettle, and stir in beaten egg whites.

5. 5

   Boil until eggs gather, add burned sugar for color, and strain until clear.

6. 6

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 17. The excerpt below is the record exactly as published.

CLEAR SOUP Take two pounds of lean beef, cut in pieces. as big as the end of your thumb, free it from all fat, and pour over it two quarts of cold water. Let it slowly come to boil, set it back to simmer a few minutes, and again let it come to boil. Cool and boil up once more. Each time skim thoroughly. Have scraped a small carrot and two small onions. Stick eight cloves in the onions, and with the icarrot drop in the soup. Let boil slowly, and add a teaspoon of celery seed, two blades of mace, and a few bits of parsley. When the onions are tender clear through, strain the soup through a bag. Put back in the kettle and stir in the well-beaten whites of two eggs. Boil until the eggs gather, stir in a teaspoon of burned sugar

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