Clear Soup

Ingredients

• 1 pint of stock
• the white and shell of 1 egg

Method

1. 1

   Remove all fat very carefully from the stock; put the stock into an enamelled pan with the white of egg and the shell; whisk all together till the stock looks frothy on the surface, then stir over a slow fire till it steams.

2. 2

   Leave off stirring, and allow the soup to boil thoroughly for about five minutes; draw the pan to the side of the fire, and let it stand for about fifteen minutes to allow the scum to rise and curdle.

3. 3

   Strain the soup through a cloth into a basin.

4. 4

   Boil small pieces of vegetables till tender; add to the strained soup; add a very small piece of loaf sugar to make the soup sparkle.

5. 5

   Heat the soup, and serve.

As published

This recipe was extracted from The school cookery book (1881), page 25. The excerpt below is the record exactly as published.

Clear Soup. — Required : 1 pint of stock ; the white and shell of 1 egg

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