Egg-flowers Soup
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- half cupful of finely chopped water chestnuts
- a quart of boiling chicken broth
- 2 eggs pepper
- two eggs
Method
- 1 quart chicken broth ½ cup finely chopped water chestnuts 2 eggs pepper and salt Pour half cupful of finely chopped water chestnuts into a quart of boiling chicken broth.
- Cook for about five minutes.
- Beat up two eggs, yolks and whites together.
- Pour egg into chicken broth and stir well and slowly until it forms small flowers.
- Add pepper and salt to taste.
- The proper way to cook rice is to wash the rice clean, add water, measuring one inch above the rice surface.
- Let it come to a boil, then turn the gas low, let the rice simmer until it is cooked dry.
- Do not open the lid during cooking.
- When the rice is correctly cooked, every grain stands by itself.