How Soups are Cleared
From Miss Parloa's kitchen companion, 1887
Serves 8
Ensure the stock is cooked for at least half an hour after adding the egg whites.
Presented as published in 1887. 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
- the whites of two eggs
- four blades of celery
- one large onion
- one large slice of carrot
- two bay leaves
- one leaf of sage
- two sprigs of parsley
- two small sprigs of thyme
- two small sprigs of summer savory
- two small sprigs of sweet-marjoram
- six whole cloves
- three dozen pepper-corns
- a two-inch piece of cinnamon
- half a teaspoonful of sugar
- three teaspoonfuls of salt
Method
Beat the egg whites until light and add to the stock with the other ingredients.
Heat slowly to boiling, then maintain at boiling point for half an hour without rapid boiling.
Strain through a napkin into a clean kettle for a clear soup.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 49. The excerpt below is the record exactly as published.
How Soups are Cleared. By some accident or oversight the stock may not be properly skimmed, or may be allowed to boil too hard, so that it becomes cloudy j or possibly the cloudiness will be brought on by the use of cooked meats. . In any of these cases there will be necessity for clearing the soup, — an operation which but comparatively few persons un- derstand. Soups are cleared by various articles, the most common being the white of an egg. Professional cooks use fine-chopped raw meat for clearing bouillon and con- somme". The white of an egg is so cheap and convenient to use that its value should be better known. When it is used it makes no difference whether or not any sedi- ment gets into the soup-pot. To season and clear four quarts of soup, use the whites of two eggs, four blades of celery, one large onion, one large slice of carrot, two bay leaves, one leaf of sage, two sprigs of parsley, two small sprigs each of thyme, summer savory, and .sweet-marjoram, — all the herbs being tied together, — six whole cloves, three dozen pepper-corns, a two-inch piece of cinnamon, half a tea- SOUPS. 107 spoonful of sugar, and three teaspoonfuls of salt
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