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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
Calories: 142