Turkish Soup

Ingredients

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

Method

1. 1

   Boil rice in stock for twenty minutes.

2. 2

   Pass through a sieve, return to saucepan.

3. 3

   Beat yolks, cream, pepper, and salt together, add to stock and rice, stir for two minutes without boiling.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 5. The excerpt below is the record exactly as published.

TURKISH SOUf-^SOU.P A-LAREINE. . p and salt fihduld be pdt into a bovl and smoothly beaten together. Then let the bpiling liquid cool a little, — two minutes will be sufficient, — rafter which put two tablespoon- fuls of it to the mijitare 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 curdlin|;, and it is ready for serving, which should be done very hot. Turkiflli Soup.— Furnish for this : One quart of white stock, one-half teacupful of whole rice, the yolks of two eggs, one table^oonful of cream, (Mie-half saltspoonful of salt and an equal amount of pepper

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