Egg Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 30 min
Yield
8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs.
  2. Throw them into boiling stock, stirring all the time.
  3. Simmer for 1/4 of an hour.
  4. Season and serve with a French roll in the tureen, or fried sippets of bread.
Original Text
EGG SOUP. 128. INGREDIENTS.—A tablespoonful of flour, 4 eggs, 2 small blades of finely-pounded mace, 2 quarts of stock No. 105. Mode.—Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time. Simmer for 1/4 of an hour. Season and serve with a French roll in the tureen, or fried sippets of bread. Time. 1/2 an hour. Average cost,11d. per quart. Seasonable all the year. Sufficient for 8 persons. SOUP A LA FLAMANDE (Flemish).
Notes
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