Clear Soup

Ingredients

• the whites of three eggs
• the cold soup

Method

1. 1

   Let it cool; then beat up the whites of three eggs; stir them into the cold soup with the broken shells of the eggs; set the soup off the fire and keep stirring until the scum rises.

2. 2

   Let it boil four or five minutes, then take it off; set it aside until it settles, then strain it and serve hot.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 9. The excerpt below is the record exactly as published.

CLEAR SOUP. Let it cool; then beat up the whites of three eggs; stir them in- to the cold soup

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