German Chicken Soup
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
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 The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). 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.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "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
- six cupfuls of chicken stock
- one cupful of cooked tapioca
- one cupful of milk
- one cupful of cream
- two eggs
Method
- Reheat six cupfuls of chicken stock, add one cupful of cooked tapioca, and one cupful of milk.
- Season to taste.
- Thicken with the yolks of two eggs beaten smooth with one cupful of cream, stir until eggs are cooked, and pour the hot soup over the whites of the eggs, beaten to a stiff froth.