Monastery Wine Soup

Ingredients

• four ounces of good rice
• a pint and a half of cold water
• a pint and a half of any white wine
• from three to four ounces of sugar
• the yolks of four eggs

Method

1. 1

   Wash the rice and put it in a saucepan with cold water and lemon rind.

2. 2

   Let it soften, then pour over the wine and stir in sugar.

3. 3

   Beat the egg yolks and pour the soup slowly upon them in the tureen.

4. 4

   Serve at once.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 935. The excerpt below is the record exactly as published.

Monastery Wine Soup. — Pick and wash four ounces of good rice, put it into a saucepan with a pint and a half of cold water, and the yellow rind of a lemon. Let it soften gradually, and when it has become quite tender, pour over it a pint and a half of any white wine, and stir in from three to four ounces of sugar. Beat the yolks of four eggs

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