Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Clear Soup or Consommé
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Salt to taste before serving. Should be a delicate amber color.
A modern interpretation · AI-generated from the original record
Ingredients
- each quart of stock
- the white and shell of one egg
- a tablespoonful of cold water
Method
Remove the fat from the surface of the cold stock.
Mix the egg and cold water in a saucepan, then pour in the stock.
Heat gradually, stirring occasionally.
Allow to boil gently until clear under the egg, which will rise and form a thick scum.
Pour through a folded towel in a colander to clarify.
Nutrition per serving
92Calories
7 gProtein
9 gCarbs
3 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 98. The excerpt below is the record exactly as published.
CLEAR SOUP OR CONSOMMA When the stock is quite cold, remove the fat from the sur- face ; for each quart of stock, allow the white and shell of one egg, and a tablespoonful of cold water
Cook this with the app: pantry check, scaling, and the assistant.