Amber soup^

Yield: 1 servings

Measure Ingredient
2 pounds Soup bones
1 \N Chicken
1 slice Ham
1 gallon Cold water
2 \N Eggs, separated
1 \N Onion
1 \N Carrot
3 \N Cloves
\N \N Salt & pepper to taste
1 cup Sugar
1 tablespoon Water
1 cup Water
\N pinch Salt



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 ½ 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.


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

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