Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
White Soup
From Temperance cook book, 1887
Serves 2
Serve immediately after adding eggs and cream.
A modern interpretation · AI-generated from the original record
Ingredients
- a knuckle of veal
- one carrot
- one turnip
- one onion
- a tablespoonful of ground rice
- half a pint of cream
- one-half of milk
- three small eggs
Method
Boil veal, carrot, turnip, and onion for four hours.
Stir in ground rice mixed with cold water before removing from heat.
Strain, then add cream, milk, and beaten eggs just before serving.
Season with salt and pepper.
Nutrition per serving
663Calories
20 gProtein
25 gCarbs
54 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.
WHITE SOUP — Very nice. Take a knuckle of veal, one carrot, one turnip, one onion, and boil four hours. Before taking it up, stir in a tablespoonful of ground rice, wet up with cold water. Strain through a seive, SOUPS. » always. Next day, half an hour before dinner, put it over the iire; just before serving, take half a pint of cream, one-half of milk, and pour, or rather mix, with three small eggs
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