gluten-freenut-free
Turkish Soup
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. 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 white stock
- one half tea-cupful of whole rice
- the yolks of two eggs
- one tablespoonful of cream
- one half salt-spoonful of salt
- an equal amount of pepper
Method
Boil rice in stock for twenty minutes.
Pass through a sieve, rubbing rice through with a spoon.
Beat yolks, cream, pepper, and salt together, add to the stock and rice, and stir over the fire for two minutes, avoiding boiling.
Serve hot.
Nutrition per serving
94Calories
9 gProtein
2 gCarbs
6 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 18. The excerpt below is the record exactly as published.
TURKISH SOUP — SOUP A-LA-REINE. 17 Turkish Soup.— Furnish for this : — • One quart of white stock, one half tea-cupful of whole rice, the yolks of two eggs, one table-spoonful of cream, one half salt-spoonful of salt, and an equal amount of pepper
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