Hot Consomme with Eggs in Cups
From The Swedish, French, American cook book, 1918
Serves 6
Serve very hot with cheese straws or toasted cheese crackers.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 42. The excerpt below is the record exactly as published.
Hot Consomme with Eggs in Cups a la Walde Consomme Chaud aux CEufs, en tasse, a la Walde Make a nice consomme [see recipe: How to make a Rich Consomme], Take six cups of the consomme after the fat is well removed; add to that one cup of tomato juice; beat the white of an egg
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