Clear Soup with Noodles

Ingredients

• two quarts of clear beef broth
• two carrots
• two onions
• one small cabbage
• one-half cup of butter
• two heaping tablespoonfuls of flour
• two well-beaten eggs

Method

1. 1

   Peel and slice carrots and onions, put them into a stew-pan with butter and cabbage, cover, and stew gently until tender.

2. 2

   Add to beef broth and boil gently for thirty minutes, then strain.

3. 3

   For noodles, warm butter, beat to cream, work in flour and eggs.

4. 4

   Boil soup again, drop in small balls of egg and butter, and simmer for an hour longer.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 53. The excerpt below is the record exactly as published.

CLEAR SOUP WITH NOODLES. Take two quarts of clear beef broth, peel and slice two carrots and two onions; put them into a stew-pan with a generous lump of butter and one small cabbage cut into shreds, cover and put over a slow fire, so as to stew gently until tender. Shake the pan occasionally to prevent burning. When the vegetables are cooked put them into the beef broth and boil the whole gently for thirty minutes, then strain. To make the noodles, slightly warm one-half cup of butter and beat to a cream, then work SOUPS. 63 smoothly into It two heaping tablespoonfuls of flour and two well-beaten eggs

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