Norwegian Soup
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 10. The excerpt below is the record exactly as published.
NORWEGIAN SOUP Boil for half an hour four tablespoons of washed rice in a quart of boiling water with a stick of cinnamon ; add a half cup of stoned raisins and cook for fifteen minutes ; beat the yolks of two eggs with a heaping tablespoon of sugar until thick; then beat in half a cup of cider; remove soup from the fire and stir a little of it in the egg; then pour in the rest and scald in a double boiler ; add a tablespoon of sherry
Cook this with the app: pantry check, scaling, and the assistant.