Mrs. President Harrison's Clear Soup

Ingredients

• 4 lbs. lean beef
• 4 qts. water
• 1 teaspoonf ul celery seed
• 2 small onions
• 2 small carrots
• 1 bunch parsley
• 6 blades mace
• 16 whole cloves
• the whites of 4 eggs
• salt
• pepper

Method

1. 1

   Cut the beef into walnut-sized pieces, ensuring no fat remains.

2. 2

   Pour on the water and let it boil up 3 times, skimming well each time.

3. 3

   Add the onions (with cloves stuck in), celery seed, parsley, mace, pepper, and salt.

4. 4

   Boil until vegetables are tender, strain through a bag, return to the pot, and stir in the beaten egg whites.

5. 5

   Boil until the eggs gather to one side, skim off, and color with burnt sugar.

6. 6

   Wash the bag in warm water, pour the soup through again, and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 8. The excerpt below is the record exactly as published.

Mrs. President Harrison's Clear Soup— 4 lbs. lean beef, 4 qts. water, 1 teaspoonf ul celery 24 White Ribbon Cook Book. seed, 2 small onions, 2 small carrots, 1 bunch parsley, 6 blades mace, 16 whole cloves, the whites of 4 eggs, salt and pepper

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