gluten-free
Veal Soup
From Original White House Cookbook, 1887
Serves 6
Serve hot, can be reheated with boiling water.
Presented as published in 1887. 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
- a knuckle of veal
- three quarts of cold water
- one small tablespoonful of uncooked rice
- the yolk of one egg
- a teacupful of cream
- a piece of butter the size of a hickory nut
Method
Put a knuckle of veal into three quarts of cold water with a small quantity of salt and one small tablespoonful of uncooked rice.
Boil slowly for four hours until reduced to half.
In a tureen, put the yolk of one egg and stir in a teacupful of cream.
Strain the soup into this mixture, stirring constantly.
Beat well for a minute before serving.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 12. The excerpt below is the record exactly as published.
VEAL SOUP. (ExceUent.) Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, four hours, when the liquor should be reduced to half the usual quantity; remove from the fire. Into the tureen put the yolk of one egg, and stir well into it a teacupful of cream, or, in 32 SOUPS. hot weather, new milk; add a piece of butter the size of a hickory nut
Cook this with the app: pantry check, scaling, and the assistant.