 |
| |
| |
| |
Soups-Stews
Ingredients
- 2 qts Water
-
3/4 lb rice
-
1 stick Cinnamon
-
1/2 Nutmeg
-
4 Egg yolks
-
1/2 pt White wine
-
Sugar to taste
| Directions
To the water, put rice, clean picked and washed, with a stick of cinnamon
Let it be covered very close, and simmer till your rice is tender
Take out the cinnamon, and grate the nutmeg; beat up the egg yolks, and strain them to white wine, and as much pounded sugar as will make it palatable
Put this to your soup, and stir it very well together
Set it over the fire, stiring it till it boils, and is of a good thickness; then send it to table |
Source: The New-England Cookery by Lucy Emerson, 1808
| |
|
Colonial Sense is an advocate for global consumer privacy rights, protection and security.
All material on this website © copyright 2009-26 by Colonial Sense, except where otherwise indicated.
ref:T5-S21-P37-C-M
|
Regency Soup
