Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
To Clarify Soup
From The household cook book, 1902
Serves 4
This method is used to clarify soup when desired.
A modern interpretation · AI-generated from the original record
Ingredients
- a small cup of cold water
Method
Beat the white of an egg with a small cup of cold water and add to the soup.
Simmer for 10 minutes, then strain through a cloth strainer.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 17. The excerpt below is the record exactly as published.
To Clarify Soup, when desired, beat the white of an egg with a small cup of cold water
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