A Norwegian Sweet Soup Recipe

Put a quarter of a cup of rice into three cups of boiling water with a

small stick of cinnamon, and let it boil nearly an hour. About fifteen

minutes before it is done add half a cup of raisins stoned. Beat two egg

yolks with a heaping tablespoonful of sugar until white and creamy, then

stir into them about half a cup of sweet cider, remove the soup from the

fire, add a little of it to the eggs and cider, stir well, and mix all

together rapidly and serve at once. Two tablespoonfuls of good sherry

improves it.

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