Wine Soup No. 1

Ingredients

• i oz. of butter
• a table-spoonful of flour
• half a pint of water
• half a stick of cinnamon
• three table-spoonfuls of sugar
• a small bottle of light wine
• three eggs

Method

1. 1

   Dissolve butter in a saucepan, stir in flour and cook until slightly colored.

2. 2

   Add water, lemon rind, lemon juice, cinnamon, sugar, and wine.

3. 3

   Simmer for ten minutes.

4. 4

   Froth eggs lightly in a tureen, mix with a spoonful of soup, then add the rest gradually and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 427. The excerpt below is the record exactly as published.

i oz. of butter in a saucepan, stir into it 378 Souse, or Head-cheese SPINACH Steak, Hamburg briskly a table-spoonful of flour, and beat the paste over the fire till it ac- quires a little color. Stir into it half a pint of water, and add the thin rind and strained juice of half a fresh lemon, half a stick of cinnamon, three table-spoonfuls of sugar, and a small bottle of light wine. Simmer the soup for ten minutes, break three eggs

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