Immediate Soup, or Ten Minutes Soup
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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
- two tablespoonfuls of either semolina
- two yolks
Method
- Into a quart of boiling water throw two tablespoonfuls of either semolina or tapioca: let it boil for eight minutes with a dust of salt and pepper.
- Meanwhile, take your tureen, put quickly into it two yolks of very fresh eggs, add two pats of butter and two small spoonfuls of water to mix it.
- Stir quickly with the spoon, and when the soup has done its eight minutes' boiling, pour it on the egg and butter in the tureen.
- This is an extremely good soup.
- It is rendered still better by a small quantity of Bovril.