Soup a la Royal
From The Toronto Cook Book, 1915
Serves 1
(By consomme is meant stock that has previously been prepared.)
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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 105. The excerpt below is the record exactly as published.
Soup a la Royal Beat two eggs thoroughly with half a cup of milk or con- som
Cook this with the app: pantry check, scaling, and the assistant.