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RED WINE SOUP

(Soups) - (The International Jewish Cook Book)







Put on to boil one cup of good red wine and one-half cup of water,
sweeten to taste, add three whole cloves and three small pieces of
cinnamon bark, let boil ten minutes, and pour while boiling over the
well-beaten yolk of one egg. Eat hot or cold. This quantity serves one
person.











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