Egg Soup

Ingredients

• one ounce of sago
• one-half pint of milk
• one-half pint of beef extract
• the yolks of two eggs

Method

1. 1

   Cook sago in milk for twenty minutes, strain, and add beef extract.

2. 2

   Stir in beaten egg yolks gradually, season to taste, and serve.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 50. The excerpt below is the record exactly as published.

Egg Soup. — Put one ounce of sago with one-half pint of milk into a double-boiler, and cook twenty minutes. Strain through a sieve and add one-half pint of beef extract (or Bouillon). Wlien hot take it from the fire and stir gradually into it the yolks (well beaten) of two eggs. Season to taste, and serve. Chicken or mutton broth may be used. 14. — Albumen arid Milk. — Put the white of one egg into one-half pint of milk. Pour into a pint fruit jar, screw on the top tightly and shako well for one minute, when it should be light and smooth. Serve at once. A pinch of salt may bo added if desired. 16. — Egg-Nog. — Beat one egg until very light, add two teaspoonfuls of sugar and boat again ; add two-thirds of a cup of cold inilk, mix woU, and if ordered, two toaspoon- fuls of brandy nniy bo added. A pinch of salt added to the yolk of tlio egg

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