gluten-freenut-free
Jenny Lind Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
- 2 tablespoonfuls of large sago
- 3 pts. of boiling stock
- the yolks of 2 eggs
- about 2 tablespoonfuls of cream
Method
Add sago to boiling stock, cover, and boil for 40 minutes.
Cool slightly, stir in egg yolks, heat until thick, then add cream.
Nutrition per serving
206Calories
12 gProtein
17 gCarbs
9 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
Jenny Lind Soup. Prepare a strong gravy stock free from grease, throw 2 tablespoonfuls of large sago into 3 pts. of boiling stock; cover closely and boil briskly for 40 minutes. Move the saucepan off the fire till it is a little cool, and stir in the yolks of 2 eggs. Shake on the fire till the proper thickness, and then stir in about 2 tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.