Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Egg Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- three eggs
- one-half cupful of thick sweet cream
- one cupful of milk
- two quarts of boiling water
- season to taste
Method
Beat eggs until light, add cream and milk.
Pour boiling water over mixture, heat until boiling, season, and serve over broken bread in a tureen.
Nutrition per serving
440Calories
14 gProtein
79 gCarbs
8 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 4. The excerpt below is the record exactly as published.
EGG SOUP— Beat three eggs until light, then add one-half cupful of thick sweet cream and one cupful of milk, pour over this two quarts of boiling water, set on the fire until it comes to a boil, season to taste
Cook this with the app: pantry check, scaling, and the assistant.