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Egg Soup No. 2

Name: Egg Soup No. 2
Yield: 1 servings
Ingredients: 4 eggs for every quart of broth; a few bits of butter well rolled in flour

From The household cook book, 1902

Serves 1

Presented as published in 1902. 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

Nutrition per serving

286Calories

25 gProtein

1 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories286 kcal

Protein25 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium284 mg

Potassium276 mg

Calcium112 mg

Iron3.5 mg

Magnesium24 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 29. The excerpt below is the record exactly as published.

Egg Soup No. 2. — When you have a broth in which meat has been boiled, or poultry, even if thin and not transparent, a good soup may be made when eggs are plenty by boiling for 20 minutes, 4 eggs for every quart of broth. Throw the eggs in cold water, and shell them. Have the broth well strained, and put it back in the kettle. Cut the whites of the eggs in rings, and pulverize the yolks with a fork on a plate (they should be mealy with the boiling) and add whites and yolks to the broth, also a few bits of butter well rolled in flour

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