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American cookbook, 1900
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Soups. Broths &c. Plain White soup. [Seive?] a pale colored stock, well wash & boil some rice in it till quite tender. then pour in gradually a pint of milk. When the soup is taken from the fire & its temperature a little reduced, stir in the yolks of 3 eggs beaten up with a little nutmeg. To clarify broth or gravy. Put on the broth in a clean stew pan, break the white & shell of an egg, beat them together, put them into the broth, whisk it, & when boiled for a few minutes, strain in through a tammy.
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Soups. Broths &c. Plain White soup. [Seive?] a pale colored stock, well wash & boil some rice in it till quite tender. then pour in gradually a pint of milk. When the soup is taken from the fire & its temperature a little reduced, stir in the yolks of 3 eggs beaten up with a little nutmeg. To clarify broth or gravy. Put on the broth in a clean stew pan, break the white & shell of an egg, beat them together, put them into the broth, whisk it, & when boiled for a few minutes, strain in through a tammy.
Szathmary Culinary Manuscripts and Cookbooks
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