Wine Soup

Ingredients

• Take a large, fat fowl
• a gal. of water
• a cup of well-browned flour
• yolks of 6 hard boiled eggs
• a large wineglass of sherry or Madeira wine
• a little allspice and a blade of mace

Method

1. 1

   Cut up the fowl and boil in water for 2.5 hours.

2. 2

   Add spices before done.

3. 3

   Mix flour into a paste with some soup, then add to the kettle after removing the fowl.

4. 4

   Add crumbled yolks of hard-boiled eggs before serving, and pour in wine just before serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 145. The excerpt below is the record exactly as published.

WINE SOUP.— Take a large, fat fowl, either chicken, duck or goose, an old one preferred. Cut it up and break the l^ones and 216 SOUP boil 2y2 hrs. in a gal. of water, or until the fowl is thoroughly done. Add a little allspice and a blade of mace ^^ hr. before it is done. Have ready a cup of well-browned flour, mix into a smooth paste with a little of the soup before adding it to the kettle, having first taken out the fowl. Crumble the yolks of 6 hard boiled eggs, and add them IS minutes before the soup is taken off. Just as it is ready to be served pour in a large wineglass of sherry or Madeira wine

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