Egg Soup

Ingredients

• three sliced onions
• three pints of water
• a teaspoon of salt
• a teacup of milk
• a tablespoon of flour
• the yolks of four eggs

Method

1. 1

   Fry onions in butter until brown.

2. 2

   Add water and boil until onions are tender.

3. 3

   Remove onions, add salt, pepper, sugar, and milk mixed with flour.

4. 4

   Thicken, then add yolks slowly.

5. 5

   Serve over fried bread or toast.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 55. The excerpt below is the record exactly as published.

the yolks of four eggs. Stir over the fire until it becomes the desired consistency. Do not let it boil. Bgg Boup Fry three sliced onions in a little butter until they are a light brown. Then pour in three pinta of water and boil withoat a cover until the onions are tender. Remove the onions, which you may put through a sieve, and return to the 96 MR8. SEELY'a COOK BOOK pot or leave out altogether. To the boiling liquid add a tea- spoon of salt, a little pepper and sugar, and a teacup of milk, into which you bave beaten smooth a tablespoon of flour. After the soup has thickened, take off the fire and add slowly, and one at a time, the yolks of four eggs. Pour over dice of bread f ried, or merely plain toast, and send to the table hot. Mushroom Soup Have at band two pounds of good-sized fresh mushrooms. Select twelve of them and set aside. Chop the rest and f ry in melted batter. You can teli when they are done, for then the batter will be oily. Stir in two tablespoonf uls of flour. When thoroughly mixed, add one pint of milk, and one pint of cream, and one cup of consommé. Cook slowly for fifteen minutes. Rub the soup through a colander, then strain through a cheese cloth. Season with salt and white pepper. Heat thoroughly, and serve. Oream of Celery Cut twelve stalks of celery in sraall pieces, and boìl with half an onion and a biade of mace in three pints of water

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