|
If you are unsure whether this Quick Egg Soup recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| "A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." | | ~ 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
|
Home >>
Soup Recipes
Quick Egg Soup Recipe
Recipe Ingredients:
1 1/2 cup Boiling water
1 Cube bouillion
1 Egg
Recipe Instructions:
Dissolve bouillon cube in bowling water; remove from heat. Beat egg;
blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL!
Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80;
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 1
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | ~ John Thorne, American food writer |
:: TOP ::
Important Note: This Quick Egg Soup
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
|
This
Quick Egg Soup recipe is located in our Soup Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Quick Egg Soup Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
