Recipes > Soup > Egg Soup

Egg Soup


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


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.


The Book of Household Management (1861).


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