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How to Clear Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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How to Clear Soup

Ingredients

Directions

  1. Wash the egg and break it.

  2. Beat the egg white slightly and crush the shell.

  3. Stir the egg white and shell into the strained soup.

  4. Place the soup over the fire and stir constantly until it reaches boiling point.

  5. Boil for 2 minutes.

  6. Simmer for 20 minutes.

  7. Remove the scum and strain through double layers of cheesecloth over a strainer.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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