Wine Soup—North German

Ingredients

• a heaping tablespoon of butter
• a heaping tablespoon of flour
• a pint of hot water
• three cups of white wine
• the yolks of three eggs
• a tablespoon of sugar
• pinch of salt
• a spoonful of whipped cream

Method

1. 1

   Melt butter and flour, then stir in hot water until thickened.

2. 2

   Add spices and simmer.

3. 3

   Combine with beaten egg yolks, sugar, and salt, cooking in a double boiler until creamy.

4. 4

   Serve with whipped cream.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 13. The excerpt below is the record exactly as published.

WINE SOUP— NORTH GERMAN Melt a heaping tablespoon each of butter and flour and cook without browning. Stir in a pint of hot water and when it thickens add a piece of cinnamon, a few cloves and zest of a lemon. Simmer a few minutes, then strain into three cups of white wine. Have ready the yolks of three eggs beaten with a tablespoon of sugar and pinch of salt. Pour some of the hot liquid into this slowly, stirring; then combine all and cook in a double boiler, stirring constantly, until it is very creamy. Remove from fire at once and serve with a spoonful of whipped cream

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