Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Amber Soup (Consommé)

Name: Amber Soup (Consommé)
Yield: 10 servings
Ingredients: Four pounds of the shin of beef; Four pounds of knuckle of veal, or; Three pounds of fowl; Four quarts of water; Two ounces of lean ham or bacon; Six cloves; Six pepper corns; One bouquet of herbs; One table-spoonful of salt; Three onions; One carrot; One turnip; Two stalks of celery; Two sprigs of parsley; Three eggs (whites and shells); One salt-spoonful of celery seed; One lemon (rind and juice); Two table-spoonfuls of tomato ketchup

From The Pattern cook-book, 1890

Serves 10

This soup is often served clear, but many cooks add boiled rice, spaghetti, macaroni, or pearl barley just before serving.

A modern interpretation · AI-generated from the original record

Ingredients

Four pounds of the shin of beef
Four pounds of knuckle of veal, or
Three pounds of fowl
Four quarts of water
Two ounces of lean ham or bacon
Six cloves
Six pepper corns
One bouquet of herbs
One table-spoonful of salt
Three onions
One carrot
One turnip
Two stalks of celery
Two sprigs of parsley
Three eggs (whites and shells)
One salt-spoonful of celery seed
One lemon (rind and juice)
Two table-spoonfuls of tomato ketchup

Method

Cut the meat and break the bones into small pieces, reserving one pound of the beef.
Place the balance on the fire with the water, and simmer for six hours.
Add the vegetables and spices to cook for the last two hours, having first fried the vegetables in hot fat.
Brown the reserved pound of beef and add it with the vegetables.
Strain the soup after six hours, set away to cool, remove the fat, and add the beaten whites of the eggs and the shells, celery seed, lemon, salt, and pepper.
Heat slowly to boiling, cook for ten minutes, strain through the finest sieve, and heat again before serving.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 32. The excerpt below is the record exactly as published.

AMBER SOUP (cOxNSOMME). This is served at almost all company dinners. It is a light soup and, therefore, a wise choice. Four pounds of the shin of beef, j Four pounds of knuckle of veal, or \ Three pounds of fowl. Four quarts of water. Two ounces of lean ham or bacon. Six cloves. Six pepper corns. One bouquet of herbs. One table-spoonful of salt. Three onions. One carrot. One turnip. Two stalks of celery. Two sprigs of parsley. Three eggs (whites and shells). One salt-spoonful of celery seed. One lemon (rind and juice). Two table-spoonfuls of tomato ketchup

Cook this with the app: pantry check, scaling, and the assistant.