Egg Soup

Ingredients

1 tablespoonful of flour
4 eggs
2 small blades of finely-pounded mace
2 quarts of stock

Instructions

Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time. Simmer for 1/4 of an hour. Season and serve with a French roll in the tureen, or fried sippets of bread.

Time: 1/2 an hour.

Seasonable all the year.

Sufficient for 8 persons.

Print recipe/article only

Source

The Book of Household Management (1861).

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