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