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(Soups) - (The International Jewish Cook Book)

To one pint of beer add one cup of water, let come to a boil, season
with salt and cinnamon if desired. Beat two egg yolks well with a little
sugar and flour mixed, add one cup of milk, stir until smooth, stir all
together in the hot beer mixture, let come almost to the boiling point,
fold in the beaten whites of the two eggs and serve at once with
croutons. If desired for a meat meal equal parts of water and beer may
be used instead of milk.

Other Recipes


Mix the beer with one-third water, boil with sugar and the grated crust
of stale rye bread, add stick cinnamon and a little lemon juice. Pour
over small pieces of zwieback (rusk). Some boil a handful of dried
currants. When done add both currants and juice.

Other Recipes

German Iced Beer Soup.

Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
with salt; let stand half an hour on ice; press out all the water;
sprinkle with white pepper and chopped parsley. Add vinegar mixed with
sugar, to taste, and salad oil. Serve at once.

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