Turkish Soup

Ingredients

• One quart of white stock
• one-half teacupful of whole rice
• the yolks of two eggs
• one tablespoonful, of jcream
• one-half saltspoonful of salt
• an equal amount of pepper

Method

1. 1

   Prepare white stock and bring to a boil.

2. 2

   Add rice and cook until tender.

3. 3

   Beat egg yolks with cream, salt, and pepper.

4. 4

   Cool stock slightly, add a little to the egg mixture, stir, and pour back into the stock.

5. 5

   Heat briefly and serve hot.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 5. The excerpt below is the record exactly as published.

TURKISH SOUP— SOUP A-LA-REINE. g and salt should be put into a bowl and smoothly beaten together. Then let the boiling liquid cool a little, — two minutes will be sufficient, — after which put two tablespooa- fuls of it to the mixture in the bowl, stir it together and pour the whole into the saucepan, put all over the fire for two minutes, stirring meantime to prevent boiling, when the eggs will have cooked without curdling, and it is ready for serving, which should be done very hot. Turkish Soup.— Furnish for this : One quart of white stock, one-half teacupful of whole rice, the yolks of two eggs, one tablespoonful, of jcream, one-half saltspoonful of salt and an equal amouift of pepper

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