Recipes > Soup > Invalids' Soup

Invalids' Soup


  • 1 pint of beef tea
  • 1 ounce of crushed tapioca, semolina, or sago
  • yolks of 2 eggs


Put the beef-tea into a saucepan on the fire.

When it boils, sprinkle in the tapioca; stir, and boil for about fifteen minutes.

Then add the yolks of the eggs; stir until they thicken, but do not let the soup boil after the yolks of the eggs are in it, as that would curdle them.


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The Skilful Cook (1905).

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