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Meat Broth – from Myra’s 1919 Diabetic Cookbook
1 cup strong beef stock
1 egg yolk
1 tablespoon finely ground almonds
Seasoning to taste
Heat the stock, stir in almonds; boil for two minutes. Pour over the egg yolk, stirring carefully to avoid curdling.
Serve very hot, at once. Makes 1 serving.
Protein: 9.95 grams
Fat: 10.84 grams
Carb: 1.42 grams