Egg Soup
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 351. The excerpt below is the record exactly as published.
Egg Soup. — Beat an egg and stir it into a breakfastcupful of hot broth of any kind. Season with salt and pepper, and serve with dry toast, made without crust
Cook this with the app: pantry check, scaling, and the assistant.