Egg Soup

Ingredients

• 4 tablespoons of rice
• 1 qt. of stock
• 2 eggs
• 1/2 teaspoon of salt
• 1 saltspoon of pepper

Method

1. 1

   Put rice in stock, cover, and simmer for 20 minutes.

2. 2

   Press through a sieve and return to kettle.

3. 3

   Beat yolks, add hot soup, stir into kettle, and heat without boiling.

4. 4

   Add salt and pepper, and serve immediately.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 120. The excerpt below is the record exactly as published.

EGG SOUP.— ^Put 4 tablespoons of rice in 1 qt. of stock; cover and let simmer gently for 20 minutes; press it through a sieve and return to the kettle. Beat the yolks of the 2 eggs, add to them a little of the hot soup; turn this into the kettle; stir for a moment, until it reaches almost the boiling point. Do not let it boil, or it will curdle. Take it from the fire; add Yz teaspoon of salt and 1 saltspoon of pepper, and serve at once. — Mrs. C. E. Worth, Wheeling, 111. EMERGENCY SOUP.— Put Yz teaspoon of celery salt in 1 cup of hot water, boil 10 minutes, add 1 pt. of milk, small lump of butter and thicken a little. Serve with croutons. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. ENGLISH BEEF SOUP.— Cut beef in small pieces, 2 onions, sliced, and fried in beef fat until brown, 3 tablespoons of flour, cook brown, with onions. Brown a little meat; add water and simmer 3 hrs.; add a bay leaf, strain, and add a few slices of onion. —Mrs. C. E. Jefferson, 505 S. Sth Ave., Maywood, 111. COOK COUNTY COOK BOOK 181 FARMERS' CHOWDER.— Parboil and slice 6 fine potatoes; fry Yi lb. of salt pork, chopped, and when it begins to crisp add a minced onion, and cook to a light brown. Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with, pepper and minced parsley. Add the hot fat; cover with a pt. of boiling water and simmer 30 minutes. Turn into a colander and drain the liquor back into the kettle. Have ready a pt. of hot milk, into whiclT has been stirred a tablespoon of butter rolled in flour; add to the liquor, cook 1 minute, return the potatoes to the kettle, and serve. —Mrs. C. E. Worth, Wheeling, 111. FISH SOUP.— Cjook 1 lb. of any boiled fisji in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook 1 sliced onion with 1 qt. of imilk 10 minutes, remove the onion, and thicken the milk with 2 tablespoons of flour and 1 tablespoon of butter, cooked together. Add 1 teaspoon of salt

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