Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Curdle Soup
From The art of German cooking and baking, 1922
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- % pt. milk
- % tsp. of salt
- 2 — 3 eggs
- 1 pinch of nutmeg
- 3 tbsps. of flour
- 1 tsp. of finely chopped parsley
Method
The milk, eggs, flour, salt and nutmeg are well mixed.
When the bouillon boils the mass is slowly poured into it and boiled 5 minutes.
The soup must be stirred constantly while boiling, lest it should burn.
When served the parsley is added.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 2. The excerpt below is the record exactly as published.
CURDLE SOUP. Quantity for 6 Persons. % pt. milk % tsp. of salt 2 — 3 eggs 1 pinch of nutmeg 3 tbsps. of flour 1 tsp. of finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.