- 3 12-oz bottles of beer (1 dark, 2 light)
- 1 tbspn sugar
- 1/2 tspn white pepper
- 1/4 tspn each cinnamon and salt
- 1/4 tspn nutmeg
- 3 eggs, separated
- 1/2 cup heavy cream
- Sieved bread crumbs (optional)
Pour beer into a saucepan, stir in the sugar and spices, and bring to a boil.
Beat egg yolks into the heavy cream, add a little hot beer to the mixture. Beat well and pour mixture back into the rest of the beer, beating constantly with a wire whisk over very low heat to avoid curdling.
Thicken with sieved bread crumbs, to taste.
Refrigerate until cold. When ready to serve, beat the egg whites until stiff but not dry, and fold them into the soup. Soup can be served hot or cold.
More "Lost" Beer RecipesBeer Meat Loaf (1971)
Baked Beer Cheesy Fondue (1968)
(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in "Das Allgemeine Kochbuch," an 1891 German cookbook widely used in late 19th century, early 20th century Wisconsin.)