Wine Soup

Ingredients

• One pint sauterne
• one of water
• one spoonful arrow root
• put a piece of lemon rind
• a stick of cinnamon
• a tablespoon of chopped almonds
• the yolks of four eggs
• the whites of two eggs

Method

1. 1

   When the sauterne and water boil, thicken with arrow root.

2. 2

   Add lemon rind, cinnamon, chopped almonds, and yolks of eggs into a tureen.

3. 3

   Pour the boiling liquor while stirring.

4. 4

   Use the beaten whites of eggs to garnish in little balls.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 21. The excerpt below is the record exactly as published.

WINE SOUP. One pint sauterne, one of water ; when it boils, thicken with one spoonful arrow root; put a piece of lemon rind, and a stick of cinnamon (which you remove), a tablespoon of chopped almonds, and the yolks of four eggs into tureen ; pour the boiling liquor, stirring all the time. Use the whites of two eggs

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