Egg Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup made from eggs beaten with flour that are cooked in meat stock. The full recipe is presented here and I hope you enjoy this classic British version of: Egg Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
128. INGREDIENTS.—A tablespoonful of flour, 4 eggs, 2 small blades of finely-pounded mace, 2 quarts of stock No. 105.
Mode.—Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time. Simmer for 1/4 of an hour. Season and serve with a French roll in the tureen, or fried sippets of bread.
Time. 1/2 an hour. Average cost,11d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
1 tbsp plain flour
4 eggs
2 small blades of mace, finely pounded in a mortar
2l medium stock
1 French roll, halved
Method:
Whisk together the flour and 1 tsp of cold stock until smooth then beat in the eggs. Bring the remainder of the stock to a boil, quickly add the egg mixture and whisk to combine, stirring all the time. Reduce to a simmer and cook for a further 15 minutes.
Season to taste, pour into a tureen and add a halved French roll then serve immediately.
