Recipes > Soup > Egg Soup

Egg Soup


  • 1 ounce of sago
  • 1/2 pint of milk
  • 1/2 pint of beef extract (or Bouillon)
  • yolks (well beaten) of 2 eggs
  • seasoning


Put the sago with the milk into a double boiler, and cook 20 minutes. Strain through a sieve and add the beef extract. When hot take it from the fire and stir gradually into it the yolks. Season to taste, and serve. Chicken or mutton broth may be used.


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Public School Domestic Science (1898).

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