Mademoiselle Jenny Lind's Soup

Ingredients

• a quarter of a pound of the best pearl sago
• nearly or quite a quart of liquid
• a pint of good boiling cream
• the yolks of four fresh eggs
• two quarts of strong veal or beef stock

Method

1. 1

   Wash the sago until clear, then stew it in water or broth until thick.

2. 2

   Gradually mix in boiling cream and egg yolks, then combine with the hot stock.

3. 3

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 43. The excerpt below is the record exactly as published.

MADEMOISELLE JENNY LINd’s SOUP. ( Authentic Receipt ) This receipt does not merely bear the name of “ Mademoiselle Lind,” but is in reality that of the soup which was constantly served to ber, as it was prepared by her own cook We are indebted fol it SOUPS. CHAP. I.] 17 to the kindness of the very popular Swedish authoress, Miss Bremer, who received it direct from her accomplished countrywoman.* The following proportions are for a tureen of this excellent potage: — Wash a quarter of a pound of the best pearl sago until the water poured from it is clear ; then stew it quite tender and very thick in water or thick broth (it will require nearly or quite a quart of liquid, which should be poured to it cold, and heated slowly) : then mix gradually with it a pint of good boiling cream, and the yolks of four fresh eggs, and mingle the whole carefully with two quarts of strong veal or beef stock

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