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wine soup

In the past, wine soups were especially popular in better circles and were often served (instead of the usual coffee or tea) for breakfast. There are countless recipes, one of which is called "drowned maiden". The ingredients are: ½ liter white wine, 8 egg yolks, something cinnamon, 3 eggs, 3 tablespoons sugar, 70 grams of flour, lemon zest, clarified butter, a little sugar as you like. Soup (in the original): Take 8 egg yolks and stir, pour the wine on it, sugar at will, add to the cake, let it simmer, but always stir, then it is ready. Jungfernteig: Yolks and sugar are stirred until frothy, then add the grated lemon rind, the flour and finally the egg whites. From this mass, stand with a teaspoon of round cookies, put in hot lard and bake golden yellow. Take it out, drip it off and pour over it with the wine soup when serving. See also below cooking wine and Wine to food,

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