Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Potage aux Nouilles, or Taillerine Soup
From [Modern cookery, in all its branches, 1884
Serves 6
Use fresh eggs for best flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- the yolks of four fresh eggs
- five pints of boiling soup
Method
Make a paste with the yolks and fine dry flour, then drop it into boiling soup.
Stir gently for 10 minutes and serve quickly.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 41. The excerpt below is the record exactly as published.
POTAGE AUX NOUILLES, OR TAILLERINE SOUP Make into raom'ZZe-paste, with very fine dry flour, the yolks of four fresh eggs, and when ready cut, drop it gradually into five pints of boiling soup
Cook this with the app: pantry check, scaling, and the assistant.