4 tablespoonfuls flour
3 tablespoonfuls Crisco
2 quarts stock
1 bunch parsley
1 lb. spinach
1 bunch parsley
1 teaspoonful sugar
2 egg yolks
1 lemon
Salt and pepper to taste
Put stock into saucepan; add spinach and parsley, picked and
thoroughly washed; let all boil twenty minutes; strain, rubbing puree
through sieve. Return it all to saucepan, add Crisco and flour mixed
together with cupful of water, sugar and strained juice of a quarter
of lemon. Let boil five minutes. Beat yolks of eggs with 1/4 cupful
water, add them gradually to soup off fire, and stir near fire until
cooked. Soup must not boil after yolks are added. Season with salt and
pepper and serve.