German Cheese Soup

Ingredients

• half a pound of bread-crumbs
• a quarter of a pound of grated Swiss or Parmesan cheese
• three or four yolks of eggs
• Add pepper and salt, or any other seasoning, according to taste.

Method

1. 1

   Simmer the bread-crumbs and cheese together in vegetable broth until well stewed.

2. 2

   Mix the yolks with broth in a saucepan, stir over low heat until mixed without boiling.

3. 3

   When the soup is off the fire, stir in the egg and serve immediately with toasted bread.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 83. The excerpt below is the record exactly as published.

German Cheese Soup. Take about half a pound of bread-crumbs, sifted through a colander, and a quarter of a pound of grated Swiss or Parmesan cheese ; simmer them together in a stew-pan with some vegetable broth until the bread and cheese are well stewed. Mix three or four yolks of eggs in a saucepan with as many spoonfuls of broth, stir it over a slow fire or stove till well mixed, without boiling ; when the soup is taken off' the fire, stir in the egg, and serve it immediately with toasted bread on a dish, in small squares. Add pepper and salt, or any other seasoning, according to taste.

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