Invalids’ Soup I

Ingredients

• 1 pint beef-tea
• 2 yolks of eggs
• 1 gill milk or cream
• 1 oz. rice, sago, or crushed tapioca
• 4 pint water

Method

1. 1

   Wash well the rice, and cook it in water until it is quite tender, stirring frequently.

2. 2

   Drain the rice, and add it to the beef-tea; stir over the fire until quite hot.

3. 3

   Strain the eggs, well beaten with the milk or cream, into the beef-tea, and stir until it is thick and hot.

4. 4

   Do not allow the soup to boil after the eggs are added, or they will curdle.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 69. The excerpt below is the record exactly as published.

1 pint beef-tea. 2 yolks of eggs. 1 gill milk or cream. 1 oz. rice, sago, or crushed tapioca. 4 pint water. Wash well the rice, and cook it in water until it is quite tender, stirring frequently. Drain the rice, and add it to the 122 invalids’ soup — invalids’ cnop — mutton broth. beef-tea ; stir over the fire until quite hot. Strain (lie eggs, well beaten with the milk or cream, into the beef-tea, and stir until it is thick and hot. Do not allow the soup to boil after the eggs are added, or they will curdle. INVALIDS’ SOUP— I

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