Clarifying Broth
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 372. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 egg, separated
- 1/4 cup cold water
- strained broth
Instructions
- For crystal-clear soups, use broth that's been clarified. First, separate an egg, Save the yolk for another use.
- In a Dutch oven or kettle combine strained broth, 1/4 cup cold water, and the egg white. Bring to boiling. Remove from the heat and let stand 5 minutes. Strain the broth through a large sieve or colander lined with several layers of damp cheesecloth for cooking.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Bruehe-1.jpg" by User:Rainer Zenz; license: CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0); source: https://commons.wikimedia.org/wiki/File:Bruehe-1.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.