Meat Soup

Name: Meat Soup
Ingredients: a pint and a half of water for each pound of meat and bone; the white of an egg; the shell of the egg

From Food study, 1917

This recipe outlines a basic method for preparing meat soup, emphasizing the use of egg white for clarification.

Presented as published in 1917. 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

Method

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 92. The excerpt below is the record exactly as published.

MEAT SOUPS A. Class Experiment. THE SOLUBLE CONSTITUENTS OF MEAT. 1. Place a two-inch cube of beef in a third of a cup of cold water. Let it soak half an hour, then heat slowly to boiling, noting (1) the temperature at which coagu- lation takes place and (2) that at which the color changes. Continue heating ten minutes. 2. Cook a second cube of exactly the same size as in (1), but do not soak it. ; 3. Take a third cube like the others, grind or chop it into very small pieces, and cook as in (1). Compare the resulting broths. B. PREPARE SOUP. Allow a pint and a half of water for each pound of meat and bone. Remove the fat by passing a small piece of ice, wrapped in a cloth, around on the surface of the soup. Divide into two portions. 1. Clear the first portion with the white of an egg

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