Oleax Soup

Ingredients

• One quart of brown stock
• the whites and shells of two eggs
• as much salt and pepper as can be held between the thumb and finger
• one-half a gill of cold water

Method

1. 1

   Allow the stock to cool until thickened.

2. 2

   Wash the grease from the top with a towel dipped in boiling water.

3. 3

   Melt the stock in a saucepan, mix egg whites and shells with cold water, salt, and pepper.

4. 4

   Add to melted stock, whisk until boiling, cover, and simmer for ten minutes.

5. 5

   Strain through a clean towel.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 2. The excerpt below is the record exactly as published.

Oleax Soup. — Material and quantities required : One quart of brown stock, the whites and shells of two eggs and as much salt and pepper as can be held between the thuriib and finger. The stock must have been allowed to become quite cold, when it will have thickened, and set. • Then, dipping the corner of a towel in boiliilg water, wash the grease from the top. Now put the stock into a saucepan and allow it to melt — a copper saucepan is preferable. Put the whiter and shells of the two eggs into a small bowl, add to theni one-half a gill of cold water

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