Clear Soup

Ingredients

• One quart of brown stock
• the whites and shells of two eggs
• as much salt as can be held between the thumb and finger
• as much pepper as can be held between the thumb and finger
• one-half a gill of cold water

Method

1. 1

   Allow the stock to cool until thickened.

2. 2

   Wash the grease from the top with a towel dipped in boiling water.

3. 3

   Melt the stock in a saucepan, mix egg whites and shells with cold water, salt, and pepper.

4. 4

   Add to the melted stock, whisk until boiling, then cover and simmer for ten minutes.

5. 5

   Strain through a clean towel.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 2. The excerpt below is the record exactly as published.

Clear Soup. — Material and quantities required: One quart of brown stock, the whites and shells of two eggs and as much salt and pepper as can be held between the thumb and finger. The stock iilust have been allowed to become quite cold, when it will have thickened, and set. Then, dipipihg the corner of a/towel in boiling water, wash the grease from the top. , . Now put the stock, into a saucepan and allow it to melt—a copper saucepan is preferable. Put the whites and shells of the two eggs into a small bowl, 'add to them one-half a gill of cold water

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