Egg Soup
From Cookery for every household, 1914
Serves 2
Suitable for evening parties.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 115. The excerpt below is the record exactly as published.
Egg Soup To each J pint of beef broth or stock allow 1 yolk of egg. Any good fresh beef broth or stock will do for this. Free it from all grease, put it into a saucepan and heat over the fire. Beat up the yolks of eggs with a little cold water or stock and strain them into the hot broth, stirring all the time. Make very hot, but do not boil. Season to taste, and serve with dry toast or unsweetened rusks
Cook this with the app: pantry check, scaling, and the assistant.