Turkish Soup

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

1. 1

   Boil the rice and stock together for twenty minutes, keeping the kettle tightly covered.

2. 2

   Press them through a sieve, returning to the fire all that runs through.

3. 3

   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.

4. 4

   Season and serve at once.

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.