Clear Soup with Noodles

Ingredients

• 2 qts. of clear beef broth
• 2 carrots
• 2 onions
• a generous lump of butter
• 1 cabbage cut into shreds
• Lightly warm 1/2 cup of butter
• 2 heaping tablespoons of flour
• 2 well-beaten eggs

Method

1. 1

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

2. 2

   Add to beef broth and boil for 30 minutes, then strain.

3. 3

   For noodles, cream butter, mix in flour and eggs to form small balls.

4. 4

   Boil soup again, drop in balls, and simmer for 1 hour.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 115. The excerpt below is the record exactly as published.

CLEAR SOUP WITH NOODLES.— Take 2 qts. of clear beef broth, peel and slice 2 carrots an'd 2 onions; put into a stew-pan with a generous lump of butter, and 1 cabbage cut into shreds, cov- er and put over a slow fire, stew gently, until tender. Shake the pan occasionally to prevent iburning. When the vegetables are cooked put them into the beef broth and boil the whole gently for J^ hr., then strain. 174 SOUP To make noodles. — Lightly warm J^ cup of butter and beat to a cream, then work smoothly into it 2 heaping tablespoons of flour and 2 well-beaten eggs

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