Jenny Lind Soup

Ingredients

• soaked forty-five grains of pure sago
• one and a half spoonfuls of bouillon
• a little salt
• a little pepper
• a little nutmeg
• a little sugar
• eight spoonfuls of hot cream

Method

1. 1

   Boil soaked sago in fresh water, pour cold water over it, cook for 20 minutes with bouillon, then add seasonings and egg yolks mixed with cream.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 27. The excerpt below is the record exactly as published.

a little nutmeg, mix all, then after that add the whites of three eggs beaten to a stiff but not dry froth. Serve. GREEN PEA SOUP. Half a peck of peas. Boil the piuls in w’ater half an hour. Remove penis and add the peas with any scraps of meat or bone left from a former meal and an onion. When the peas are soft put through the colander. Add a tablesp(M)n of butter mixed w’ith flour, pepper and salt. VEGETABLE OYSTER SOUP. Pare your oysters or salsify and cut in thin slices, then Isdl very tender, and season as bean soup. Cse plenty of milk. GREEN CORN SOUP. One pint grated corn, (Uie quart milk, two tablesiM)on8 butter inixdil with flour, one small onion, one egg. Boil the corn in W’ater half an hour, then add the other ingredients. Season with pepi)er, salt and parsley. Miss Grace Yeiber, Hanewer, Pa. JENNY LIND SOUP. The receipt used by the famous singer, Jenny Lind. She believed that it had much to do with the preservation of her voice, and keeping her throat and chest in gcKxl condition. She soaked forty-five grains of pure .sago in C(dd water several hours. She then put it on the fire to boil in fresh W’ater and when it reached the boiling point, poured cold water ovA*r the sago in a seive. Then it was cooked for twenty minutes with one and a half spoonfuls of bouillon and carefully skimmed. A little salt, pepper, nutmeg, sugar and cut up parsley were add«Ml and finally the yolks of tw’o fre.sh eggs and eight sp(Km- fuls of hot cream

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