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Turkish Soup

A historical recipe from The soup and sauce book, by Elizabeth Douglas.

A historical recipe

The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.

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 soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). 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.

Turkey. Associated with Turkey by a demonym leading its title: Turkish (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

Method

  1. 1 quart of veal or beef stock ¹⁄₂ a tea-cup of rice 2 yolks of eggs 1 table-spoon cream Boil the rice and stock together until the rice is tender.
  2. Press through a sieve.
  3. Season.
  4. Add the yolks and cream.
  5. Serve with croûtons.