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To Clarify Stock for Soup

A clarified stock made by whisking egg white into hot stock and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Clarify Stock for Soup

Ingredients

Directions

  1. In a stewpan, heat the stock over medium heat.

  2. In a bowl, beat the egg white with cold water.

  3. Add a few spoonfuls of hot stock to the egg mixture and froth it up.

  4. Gradually add the frothy mixture to the stock, stirring continuously until well combined.

  5. Once boiling, strain the stock through a fine sieve or cheesecloth.

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.

Explore the science

What each ingredient does

Stock
Forms the liquid that is clarified, so its flavor carries through to the finished broth.
Egg white
Its proteins coagulate as the stock heats, trapping cloudy particles so they can be strained out.

The step that matters

Gradually add the frothy mixture and stir continuously. Egg white proteins set as the stock heats and bind suspended particles into a raft. Adding the mixture gradually and stirring keeps it evenly dispersed, so the raft forms cleanly and the broth stays clear when strained.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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