Egg Soup

Ingredients

• four tablespoonfuls of washed rice
• a quart of good stock
• a saltspoonful of pepper
• half a teaspoonful of salt
• the yolks of two eggs

Method

1. 1

   Put four tablespoonfuls of washed rice in a quart of good stock and simmer gently for twenty minutes.

2. 2

   Press through a sieve, return to the kettle; add a saltspoonful of pepper and half a teaspoonful of salt.

3. 3

   Beat the yolks of two eggs; add a little of the hot soup, and then turn the mixture into the kettle.

4. 4

   Stir for a moment, do not boil, take from the fire, and serve with large squares of toasted bread.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 1. The excerpt below is the record exactly as published.

EGG SOUP Put four tablespoonfuls of washed rice in a quart of good stock and simmer gently for twenty minutes. Press through a sieve, return to the kettle; add a saltspoonful of pepper and half a teaspoonful of salt. Beat the yolks of two eggs

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