Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Amber Soup or Bouillon
From Temperance cook book, 1887
Serves 10
Serve in cups at dinner parties.
A modern interpretation · AI-generated from the original record
Ingredients
- A large soup-bone (say two pounds)
- a chicken
- a small piece of ham
- one onion
- two sprigs of parsley
- half a small carrot
- half a small parsnip
- one stick of celery
- three cloves
- a gallon of cold water
- whites and shells of two eggs
- a large tablespoonful of caramel
Method
Boil beef, chicken, and ham slowly for five hours.
Add vegetables and cloves for the last hour.
Strain into a bowl and let sit overnight.
Remove fat, mix in beaten egg whites and shells, boil briefly, skim off scum, and strain through a jelly bag.
Reheat before serving and add caramel for color.
Nutrition per serving
74Calories
5 gProtein
4 gCarbs
4 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 2. The excerpt below is the record exactly as published.
AMBER SOUP, OB BOUILLON. This soup is served at almost all company dinners. There can be no better choice, as a heavy soup is not then desired. Ingredients: A large soup-bone (say two pounds), a chicken, a small piece of ham, one onion, two sprigs of parsley, half a small carrot, half a small parsnip, one stick of celery, three cloves, pepper, salt, a gallon of cold water, whites and shells of two eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for five hours; add the vegetables and cloves, to cook the last hour, having first fried the onion in a little hot fat, and then in it stick the cloves. Strain the soup into an earthen bowl and let it remain over night. Next day remove the cake of fat on the top, take out the jelly, avoiding the settlings, and mix into it the beaten whites of eggs with the shells. Boil quickly for half a minute; then, placing it on the hearth, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass this through the jelly bag, when it should be quite clear. The soup may then be put aside, and reheated just before serving. Add then a large tablespoonful of caramel
Cook this with the app: pantry check, scaling, and the assistant.