gluten-freenut-free
Turkish Soup
From The Pattern cook-book, 1890
Serves 4
Presented as published in 1890. 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
- One quart of stock
- One-half tea-cupful of rice
- Two eggs (yolks only)
- One table-spoonful of cream
- Salt and pepper to taste
Method
Boil the rice and stock together for twenty minutes, keeping the kettle tightly covered.
Press them through a sieve, returning to the fire all that runs through.
Add to this the cream, into which has been stirred the beaten yolks; and cook for two or three minutes, stirring all the time to prevent burning.
Season and serve at once.
Nutrition per serving
109Calories
6 gProtein
11 gCarbs
4 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 33. The excerpt below is the record exactly as published.
TURKISH SOUP. One quart of stock. One-half tea-cupful of rice. Two eggs (yolks only). One table-spoonful of cream. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.