Lunch
White Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 5 cups White Stock III
- ½ tablespoon salt
- ½ teaspoon peppercorns
- 1 slice onion
- 1 stalk celery
- 2 cups scalded milk
- 3 tablespoons butter
- 4 tablespoons flour
- Yolks 2 eggs
- Salt and pepper
Historical transcription
Source method
- 1
Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a curdled appearance.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.