Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Egg Soup
From With a saucepan over the sea, 1902
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 6 slices of stale bread
- 1 pint of white stock
- 1 pint of boiling milk
- the yolks of 3 eggs
- 1 ounce of butter
- a spoonful of chopped parsley
Method
Dip bread in sugar and brown in the oven.
Blend stock and milk with egg yolks and butter, season, and pour over the toasted bread.
Keep hot for 10 minutes before serving.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 6. The excerpt below is the record exactly as published.
pint of white stock made from chicken or veal, and i pint of boiling milk, 2 ounces of butter, and the yolk of i egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once. EQQ SOUP. (Monte Carlo.) Cut 6 slices of stale bread and dip them lightly in sugar. Put them in the oven to brown, and have ready i pint of white stock and i pint of boiling milk, blended with the yolks of 3 eggs and 1 ounce of butter. Add salt, pepper, and nutmeg and a spoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.