Mrs. Hinchliffe's Soup

Ingredients

• one and one-half pints rather weak soup stock
• two tablespoons cream
• two tablespoons flour
• one egg
• butter size of a small hen's egg
• salt to taste
• pepper to taste

Method

1. 1

   Heat stock, beat egg and cream together, rub butter and flour to a smooth paste and add to hot stock.

2. 2

   Let boil once, then pour slowly over egg and cream, stirring constantly to avoid curdling.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 26. The excerpt below is the record exactly as published.

Salt to taste, simmer for four hours. Strain well. For marrow balls, take marrow the size of a small egg, soak in cold water several hours, then pour off water, beat marrow to a cream, add to each egg one heaping tablespoonful of grated and sifted white bread crumbs, until three of each have been well beaten in; be careful of the last spoonful of crumbs, as a few more or less crumbs are apt to mar the balls. Moisten your hands, roll into small balls, size of a marble, drop into boiling bouillon, cook fifteen minutes. NO. 43. MOCK BISQUE SOUP. Frances Tebbetts, No. 1607 South Grand avenue— Two cups milk, sprinkle of pepper, three table- spoonfuls butter, two cups tomatoes, three tablespoonfuls flour, one-quarter teaspoonful baking powder, one-half teaspoonful salt. Combine milk, butter, flour, salt and pepper as for white sauce. Mix tomatoes and soda; let the mixture stand five minutes; add to the white sauce, heat and serve immediately. NO. 44. MRS. HINCHLIFFE'S SOUP. Mrs. H. F. Bannard, East San Gabriel, Cal.— Take one and one-half pints rather weak soup stock, two tablespoons cream, two tablespoons flour, one egg, butter size of a small hen's egg, salt and pepper. Put stock on stove to heat, beat egg aind cream together thoroughly, rub butter and flour to smooth paste and add to hot stock; let boil up once and then pour slowly over egg and cream, stirring constantly or the eggs will curdle. A most delicious soup. NO. 45. MUSHROOM SOUP. Miss Emilia Lundberg, No. 2400 South Flower street— One pound mushrooms, five cups chicken stock, one-half onion, one-third cup butter, one-quar- ter cup flour, one and one-half cups of cream or rich milk, salt, pepper, two tablespoons souteene. Chop mushrooms very fine, add to chicken stock with minced onion; cook fifteen minutes, and rub through a sieve; repeat, bind with butter and flour cooked together, then add cream and salt and pepper to taste

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