Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freedairy-freenut-free
Clear Soup with Royale Paste
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve immediately after adding the royale paste.
A modern interpretation · AI-generated from the original record
Ingredients
- the yolks of four raw eggs
- a gill of clear soup
- a palatable seasoning of salt
- grated nutmeg
Method
Beat together the yolks of four raw eggs, a gill of clear soup, and a palatable seasoning of salt and grated nutmeg.
Put the custard into a shallow dish well buttered, steam until firm, cool, cut into strips, and add to the soup.
Nutrition per serving
335Calories
26 gProtein
13 gCarbs
19 gFat
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 99. The excerpt below is the record exactly as published.
CLEAR SOUP WITH ROYALE PASTE. Into clear soup, made as directed in the proper recipe, put, for each quart, half a cupful of little strips of royak paste made as follows : Beat together the yolks of four raw eggs, a gill of clear soup, and a palatable seasoning of salt and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.