Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Soup bones
1 Chicken
1 sl Ham
1 ga Cold water
2 Eggs, separated
1 Onion
1 Carrot
3 Cloves
Salt pepper to taste

--------------------------CARAMEL-------------------------------
1 c Sugar
1 tb Water
1 c Water
pn Salt

Soup:

Boil the meats together for 4 hours. Fry onion in a little fat, add
it and the other vegetables to the soup. Add cloves, season and
simmer 1 hour longer. Strain into an earthen bowl, cool overnight.
Remove fat; take out the jelly, avoiding the settlings. Mix in well
beaten egg yolks. Boil quickly for 1/2 minute, remove from heat. Skim
off top, being careful not to stir soup. Pass thru a jelly bag; ut
should be very clear. Reheat just prior to serving, adding 1
tablespoon caramel to give it a rich color and flavor.

Caramel:

Put sugar and 1 tablespoon water into a porcelain kettle, cook and
stir constantly till a bright brown color. Add water and salt, let
boil a few more minutes. Cool, strain and bottle; cork tightly.
always ready for coloring soups. Many of the recipes in this
collection did not contain amounts or oven temperatures. I have typed
them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 05-23-95

Browse by categories