A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Boil a sufficient quantity of broth for six people
Beat up three eggs well, two spoonfuls of flour, one cup milk
Pour these gradually through a sieve into the boiling soup
Season with salt and pepper
Modern guidance to help you succeed with this vintage recipe
This recipe creates a silky, enriched broth through tempering—slowly adding the egg-flour-milk mixture to hot liquid prevents the proteins from scrambling. The flour acts as a stabilizer, binding with the egg proteins to create a smooth, slightly thickened texture. Straining through a sieve ensures no lumps form and creates a refined, velvety consistency characteristic of classic European soups.
The broth can be prepared up to 3 days ahead and refrigerated. However, the egg-milk enrichment must be added just before serving as it cannot be stored once incorporated—reheating will cause the eggs to curdle and separate.
This soup does not store well once the egg mixture is added. If you must store leftovers, refrigerate in an airtight container for up to 1 day and reheat very gently over low heat, stirring constantly. Do not allow it to boil or the eggs will separate. For best results, prepare only what you plan to serve immediately.
AI-generated tips from Chef Cecil's culinary database
The broth can be prepared up to 3 days ahead and refrigerated. However, the egg-milk enrichment must be added just before serving as it cannot be stored once incorporated—reheating will cause the eggs to curdle and separate.
This soup does not store well once the egg mixture is added. If you must store leftovers, refrigerate in an airtight container for up to 1 day and reheat very gently over low heat, stirring constantly. Do not allow it to boil or the eggs will separate. For best results, prepare only what you plan to serve immediately.
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