To Clarify Stock
From The "A1" cookery book, 1901
Serves 4
Two eggs are sufficient for two quarts of soup.
Presented as published in 1901. 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
- the whites of two eggs
- i pint of water
Method
Whisk the egg whites well, ensuring no yolk is present.
Whisk with water and gradually add to warmed stock.
Heat the soup, whisking, until boiling.
Let it settle until the egg whites separate, then strain through a fine cloth dipped in boiling water.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 9. The excerpt below is the record exactly as published.
To clarify Stock. — The whites of two eggs, i pint of water
Cook this with the app: pantry check, scaling, and the assistant.