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To Clear Soups

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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To Clear Soups

Ingredients

Directions

  1. Strain the soup.

  2. Add the egg white or crushed egg shells.

  3. Boil and strain again.

  4. Prepare stock separately and strain to clarify.

  5. Cook the vegetables and strain the water they were boiled in.

  6. Combine the strained vegetable water with the stock and boil together briefly.

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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