Mademoiselle Jenny Lind’s Soup
“This receipt’, wrote Eliza Acton, ‘does not merely bear the name of “Mademoiselle Lind but is, in reality, that of the soup which was served continuously to her, as it was prepared by her own cook . . . We were informed . . . That Mademoiselle Lind was in the habit of taking this soup before she sang as she found that the sago and eggs shooting to the chest and beneficial to the voice.
‘Wash 1oz of the best pearl sago until the water poured from it is clear. Then stew it quite tender and very thick in water or thick broth (it will require nearly or quite a ½ pint of liquid, which should be poured to it cold, and heated slowly). Then mix gradually with it ¼ pint of good boiling cream and the yolk of one fresh egg, and mingle the whole carefully with one pint of strong veal or beef stock, which should always be kept ready boiling. Send the soup immediately to the table.’
(From MODERN COOKERY FOR PRIVATE FAMILIES by Elisa Acton 1845)
To Jane and Gorgie.
This Sago and Egg Soup is an excellent soup for all good singers. Best to try it! Good Luck!
Susy
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