Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Wine Soup (German)
From Royal Victoria cook book, 1900
Serves 2
1 egg serves one or two plates.
A modern interpretation · AI-generated from the original record
Ingredients
- Three eggs
- a little flour
- best white sugar to taste
- slice lemon for each person
- # white wine
- 4 water
Method
Mix wine and water, whisk in eggs and flour until boiling.
Serve immediately.
Nutrition per serving
27Calories
1 gProtein
5 gCarbs
0 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.
WINE SOUP (GerMAN).—Three eggs, a little flour, best white sugar to taste, } slice lemon for each person. Proportions—# white wine to 4 water
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