Poached Egg Soup
From The spirit of cookery, 1895
This soup is nourishing and suitable for those with intestinal issues.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 119. The excerpt below is the record exactly as published.
Poached egg soup is one of the most agreeable and nourishing soups, and has the advantage of being quickly procurable. Prepare some standard broth, flavoured ad libitum, poach some eggs, contained in immersion moulds, in boiling water, trim and transfer them to the tureen, and pour the broth * ‘ India Soy Thunberg, ‘ Travels,’ iv. 82 ; ex Kaeinpfer, ‘ Amoenit. exot.,’ 389. ‘ Alleged Meat-juice in Soy’s Herat and D^lens, ‘Diet. Mat. Med.,’ ii. 146. SOUPS FOR FAST-DA VS 177 over them. Fried dice of bread or croutons may be added
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Cook this with the app: pantry check, scaling, and the assistant.