vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Soup
From The century cook book, 1894
Serves 2
Quick to prepare, suitable for two persons.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 11. The excerpt below is the record exactly as published.
Egg Soup. To one pint of water add atablespoonful of butter, salt and pepper to taste; break two fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.