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Soup with Egg Dice - – from Myra’s 1919 Diabetic Cookbook
1/2 teaspoon butter
1/4 cup cold beef or chicken stock
2 cups hot beef or chicken stock
Beat the egg until foamy; add butter, creaming together, salt and cold stock. Pour into a well-buttered custard mould, place mould in pan of boiling water, and steam for one hour. Cool, remove from mould, and when cold cut into dice. Put into soup tureen, pour clear well-seasoned boiling hot stock over the dice and serve at once.
Makes one serving.
Protein: 18.99 grams
Fat: 8.41 grams