Turkish or White Soup

Ingredients

• I quart of slock (any kind)
• i leacupful of rice
• I tablespoonful of cream, or
• 2 yolks of eggs
• Salt and pepper

Method

1. 1

   Wash the rice and put it on with the stock and boil until it is soft, then pass it through a sieve.

2. 2

   Beat the yolks and cream together and add the soup to them, gradually stirring all the time to keep the yolks from curdling.

3. 3

   Return to the pot and make hot again, but do not boil.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 5. The excerpt below is the record exactly as published.

TURKISH or WHITE SOUP. I quart of slock (any kind), i leacupful of rice. I tablespoonful of cream, or 1 leacupful of milk. 2 yolks of eggs. Salt and pepper

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