Lunch
Egg soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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.
- In a double boiler heat a quart of milk into which you have stirred a pinch of soda and a minced onion.
- Rub to a paste a tablespoonful, each, of butter and flour and stir into the milk.
- Season with pepper and salt to taste.
- Lay six poached eggs in the bottom of a tureen and when the white soup is smooth and cream-like, pour it carefully upon the eggs.
Historical transcription
Source method
- 1
In a double boiler heat a quart of milk into which you have stirred a pinch of soda and a minced onion. Rub to a paste a tablespoonful, each, of butter and flour and stir into the milk. Season with pepper and salt to taste.
- 2
Lay six poached eggs in the bottom of a tureen and when the white soup is smooth and cream-like, pour it carefully upon the eggs.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.