Marsala-Wine Soup

Ingredients

• lqt. of Marsala wine
• 1 pint of water
• a stick of cinnamon
• sweeten to taste with sugar
• Cut some slices of bread
• roll them in sugar

Method

1. 1

   Put the Marsala wine and water into a saucepan with the cinnamon, sweeten with sugar, and boil.

2. 2

   Toast the bread, cut into small pieces, roll in sugar, and place in a quick oven until the sugar spreads.

3. 3

   Beat the yolks of four eggs, move the soup to the side of the fire, and stir in the eggs quickly.

4. 4

   Put the toast in a soup-tureen, pour over the soup, and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 470. The excerpt below is the record exactly as published.

Marsala-Wine Soup. — Germans are famous for this dish. Put lqt. of Marsala wine and 1 pint of water into a sauce- pan with a stick of cinnamon, sweeten to taste with sugar, and place it over the fire till boiling. Cut some slices of bread, toast them, cut into small pieces, roll them in sugar

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