Trying Jenny Lind Soup @ClassicalNerd
Trying Jenny Lind Soup  @ClassicalNerd
Uploaded June 2019 | Updated September 2026, 1 week ago
🍲 RECIPE:

Make about three quarts of stock, which strain through a fine sieve into a middle-size stewpan; set it to boil; add to it three ounces of sago; boil gently twenty minutes; skim; just previous to serving break four fresh eggs, and place the yolk, entirely free from the white, into a basin, beat them well with a spoon; add to it a gill of cream; take the pan from the fire, pour in the yolks, stir quickly for one minute, serve immediately; do not let it boil, or it will curdle, and would not be fit to be partaken of. The stock being previously seasoned, it only requires the addition of half a teaspoonful of sugar, a little more salt, pepper, nutmeg; also thyme, parsley, and bay-leaf will agreeably vary the flavor without interfering with the quality.

🍲 MY VERSION:

Add one ounce of starch to one quart of stock and boil for 20 minutes. Beat an egg yolk with 45mL of white liquid dairy product of your choosing, then mix this with the stock for one minute without letting it boil. Season to taste, then reflect on what you've done.

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Classical Nerd is a video series covering music history, theoretical concepts, and techniques, hosted by composer, pianist, and music history aficionado Thomas Little.

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- Thomas Little: Sonata for Violin and Piano, Mvt. 3 "C'est la Vie," performed by Michele Zimmerman and George Mobley and available at lentovivace.bandcamp.com/album/sonata-for-violin-and-piano
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Trying "Jenny Lind Soup"

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