Einlauf
From Soyer's standard cookery, 1912
Serves 1
The secret of success in preparing Einlauf lies in dropping it from sufficient height.
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 277. The excerpt below is the record exactly as published.
Einlauf. Take four new-laid eggs and beat well into a semi-liquid paste with four tablespoonfuls of flour and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.