Egg Soup

Ingredients

• One quart milk
• four eggs
• one onion sliced
• one tablespoonful flour
• one tablespoonful butter
• salt and pepper to taste

Method

1. 1

   Heat milk with onion, thicken with flour and butter.

2. 2

   Poach eggs and place in tureen, then strain soup over them.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 56. The excerpt below is the record exactly as published.

Egg Soup. Roast Lamb. Mint Sauce. Beets. Succolash. Green Pease. Melons. Egg Soup. — One quart milk, four eggs, one onion sliced, one tablespoonful flour, one ta- blespoonful butter, salt and. pepper to taste. Heat the milk to scalding in a double boiler with the onion. Thicken the milk with the flour and butter, and season to taste. Poach the eggs in boiling water, lay them in the 217 WHAT TO EAT — HOW TO SERVE IT bottom of the tureen, and strain the soup upon them. Simple and nutritious. Mint Sauce, — Four tablespoonfuls vinegar, one tablespoonful mint chopped very fine, one tablespoonful white sugar, a very little salt and pepper. Pour the vinegar upon the sugar and mint, and let them stand in a cool place a full hour before using. Add the salt and pepper just before sending to table. For the benefit of those who are sometimes unable to procure the fresh herb, it may be stated that the dried mint sold in bottles is an excellent substitute. Cheese Soup. Beef d la Mode. Fried Cucumbers. Cauliflower. Green Corn. Fresh Fruit. Cheese Soup, — One egg\ a half -cupful grated cheese ; one onion ; two cups milk ; two cups veal, chicken, or other white stock ; one tablespoonful flour; one tablespoonful butter

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