Egg Soup

Ingredients

• 6 fresh eggs
• a pint of sweet cream
• a little white pepper
• and salt

Method

1. 1

   Beat eggs with cream, pour into a buttered tin, bake in hot water for about half an hour.

2. 2

   Cool, cut into squares, place in soup tureen, and pour hot stock over it.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 27. The excerpt below is the record exactly as published.

and salt, and serve in bouillon cups (/. <?., cups about the size of cof- fee-cups, with 2 handles) when served at lunches. Cloudy bouillon is caused generally by rapid boiling and careless skimming. 4U MEAT, POULTRY AND GAME SOUPS CLEAR SOUP. — Cut 4 lbs. lean beef into small pieces, carefully removing all the fat; jjour on 1 gallon of water, and boil it up three times, skimming well each time; if not well skimmed, it will not be clear. Into each of 2 small onions stick 4 cloves firmly, scrape 2 small carrots, and put them into the soup; add 6 blades of mace, 1 bunch of parsley and 1 teaspoon of celery seed, salt and pepper; boil until the vegetables are tender, strain through muslin, and return to the soup^pot; add the whites of 4 eggs, well beaten, and boil until they gather to one side; skim and tint it a delicate amber .with £ little caramel; wash the muslin, pour through again, and serve. Maoe is the membrane which surrounds the nut- meg. This membrane is removed, and when dried and flattened it forms the mace of commerce. It con- tains about 4: per cent, of an aromatic oil, and its general properties are similar to the nutmeg. A coarse and inferior article from a different tree is sometimes palmed off for the genuine mace. CHICKEN SOUP. — This need not be made wholly of young spring chickens, for they are more valuable for roasting or broiling; but the remnants of raw chickens when used for fricassee or " chicken supreme," can be utilized in a soup, and if a large quantity of soup is needed, a few pounds of veal bones and cheap veal trimmings may be simmered with the chicken, which will flavor them all. Let the 6oup=pot come to boiling; skim, and then set on the back of the range to slowly simmer for 3 or 4 hours, or until the meat drops from the bones. Season with salt and pepper, or a little curry powder instead of pepper, and a soup^bunch; then simmer 10 minutes longer, strain through the cloth strainer, and return to the kettle. Thicken with a little corn=starch, and color and flavor with caramel. Serve with oyster crackers. Chicken Soup No. 2. — Take the remnants of roasted chickens— the necks, wings, all the bones, and every part left from dinner the day previous; add water sufficient to cover it all; slowly simmer until the meat separates from the bones. Then add any gravy or rem- nants of dressing, and let it boil up once. For the remnants of 2 chickens there should be 8 pints of soup; strain through cheese-cloth or fine colander, put the souj) back into the kettle, add more season- ing if needed; thicken with bits of butter well rolled in flour; boil up once, and serve immediately. CHICKEN AND GUMBO — Take a fair sized chicken, cut up as for fricassee, pick out the bones, and fry with ^ lb. finely chopped bacon. Add 1 gallon water, 2 pints small okras, and the same of MEAT, POULTRY AND GAME SOUPS 41 tomatoes; season highly with white pepper, salt and cayenne, and Bimmer 4: hours. Put 1 tablespoon of boiled rice in each plate before serving, and pour the soup over it. Gumbo File is made the same way, but seasoned more highly, and tender shoots and leaves of young sassafras added (dried and pounded). Green corn, and lima beans are also added sometimes. CONSOMME. 5 quarts of water. 2 turnips. 2 carrots. 1 bunch of herbs. 2 leeks. 2 old fowls. i pounds of lean beef. 2 onions. Let it simmer slowly for 8 hours, or till it is reduced to 2 quarts. Observe the nsual rule of skimming, straining and seasoning, and use for dainty appetites, with quenelles, or any garnish liked best. DUCHESS SOUP. — Put a quart of rich stock, or consommS, on the range to heat; when it comes to boiling, thicken it with a tablespoon of arrowroot, and then pour it into the tureen containing neatly cut lengths of roasted poultry or game. EQQ SOUP. — Break 6 fresh eggs into a bowl; add a pint of sweet cream and a little white pepper and salt; beat the eggs well and add the cream ; pour into a square tin well buttered, and place it in the oven in a dripping-pan of hot water, and bake about | hour. Let it get cold, then cut in small squares, put in the soup tureen, pour 2 quarts of hot stock, or broth, over it, and send it to the table. Milk may be used instead of stock. This souid is rich and may be served with hot toasted crackers when the dinner is otherwise light. Egg Soup

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