Egg Sop

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Beat the yolks of two eggs in your dish.
  2. Add a piece of butter as big as an hen's egg.
  3. Take a tea-kettle of boiling water in one hand, and a spoon in other.
  4. Pour in about a quart of boiling water by degrees, while stirring the egg and butter mixture well until the eggs are well mixed and the butter is melted.
  5. Pour the mixture into a sauce-pan.
  6. Keep stirring it all the time until it begins to simmer.
  7. Take it off the fire and pour it between two vessels, out of one into the other until it is quite smooth and has a great froth.
  8. Set it on the fire again and keep stirring it until it is quite hot.
  9. Pour it into the soup-dish and send it to table hot.
Original Text
To make an Egg Sop. BEAT the yolks of two eggs in your dish, with a piece of butter as big as an hen's egg, take a tea-kettle of boiling water in one hand, and a spoon in other, pour in about a quart by degrees, then keep stirring it all the time well till the eggs are well mixed, and the butter melted; then pour it into a sauce-pan, and keep stirring it all the time till it begins to simmer. Take it off the fire and pour it in between two vessels, out of one into the other till it is quite smooth, and has a great froth. Set it on the fire again, keep stirring it till it is quite hot; then pour it into the soup-dish, and send it to table hot.
Notes
—