Soups of the year 1784

An emperor's soup

Let broil good bouillon, then crack 10 or 12 eggs in a pot, whisk them with hot bouillon, as much as you need soup, add salt and condiment, then pour it in a soup bowl, cover it, and put it on a casserole with boiling water and let it stand therein for an hour till it is like aspic and give it to the table.

How to prepare a soup without butter or lard

For a soup for a single person you take three or only two nuts and increase the number of  them according to the number of persons, for whom the soup should be prepared; if the circle consists of more than 4 or 5 persons you have to count less than 2 nuts per portion. As soon as the nutshell and all dispensable around the pit is removed enwrap the whole nuts with linen which has to be tied up afterwards. When the water is broiling put them in the stock pot, cleanly skim the water as often as you may find scum to avoid that the broth gets black. Then you may add cabbage, culinary herbs or whatever you want with salt, pepper and other optional ingredients, even some onions; in that way you may prepare a more flavorful, more healthy and more inexpensive soup than with butter or lard.

Chocolate soup

You take a cup of cream and a cup of milk, let it broil, then take it from the fire, then give in a bowl or other dish a spoon of flavour and the chocolate grinded on a grater, then stir well with 6 egg yolk and some of the above milk until smooth (you may also add lemon zest, cinnamon and some sugar); when stirred till smooth add slowly the cooked milk to the grated chocolate, put it again on the fire and let it broil while steadily agitating, then serve it over Frenchbread.

Note of the webmaster - Frenchbread is mentioned in the "economic encyclopedia" of Johann Georg Krünitz and seems to be a kind of well baked, unleavened, round bread of wheat flour, which sometimes was grated all around; Frenchbread because it was usual in France.