Dawn Soup
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 21. The excerpt below is the record exactly as published.
DAWN SOUP. Whisk the yolks of ten eggs with two ounces of melted fresh butter, two spoonfuls of velout^ (No. 153), and a little grated nutmeg. Boil three pints of broth; when boiling, pour the half of it gradually over the egg mix- ture, taking care to stir the while. When properly mixed and diluted, pour the contents back with the other broth over the fire, still stirring ; and as soon as it boils, pass it through a sieve into a souptureen ; add a glass of Marsala or sherry
Cook this with the app: pantry check, scaling, and the assistant.