Veal Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 5
Presented as published in 1901. 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
- three-pound knuckle of veal
- three quarts of cold water
- one small tablespoonful of uncooked rice
- the yolk of one egg
- a teacupful of cream, or new milk
- a small piece of butter
Method
Put the veal into cold water with salt and rice.
Boil slowly for three hours until reduced to half.
Remove from fire, stir in egg yolk and cream, add butter, then strain the soup boiling hot while stirring.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 3. The excerpt below is the record exactly as published.
three-pound knuckle of veal into three quarts of cold water, with salt and one small tablespoonful of uncooked rice. Boil slowly for three hours, or until the liquor is reduced to half its original quantity ; remove from the fire. Into the tureen put the yolk of one '^'g%, and stir in a teacupful of cream, or new milk ; add a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.