Egg Soup
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.
Egg Soup. Take six slices of stale bread and sprinkle them on both sides with sugar before placing them in the oven to brown. Mix the yolks of three eggs and one ounce of butter with a pint of boiling milk, and add it to a pint of white stock flavored with pepper, salt, nutmeg, and chopped parsley
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