Thick Soup with Egg Yolk

Ingredients

• the yolks of three eggs
• sufficient wine-vinegar or lemon-juice
• a little pepper
• a little cinnamon

Method

1. 1

   Beat the yolks of three eggs in a small saucepan with sufficient wine-vinegar or lemon-juice.

2. 2

   Set it on a small charcoal fire, stirring with a wooden spoon until a little thick.

3. 3

   Gradually add it to the soup, stirring quickly to prevent the eggs from curdling.

4. 4

   Pour into a tureen, sprinkle with pepper and cinnamon, and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 87. The excerpt below is the record exactly as published.

the yolks of three eggs in a small saucepan with sufficient wine-vinegar or lemon-juice, set it on a small charcoal fire, and keep it stirring with a wooden spoon SOUPS. 139 until a little thick; take it off, and add it gradually to the soup, stirring it quickly at the same time, to prevent the eggs from curdling; then pour it in a tureen, sprinkle a little pepper

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