Soup/Stew/Chowder Beer soup

57. beer soup
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

Half a gallon of beer​

sugar​

whole cinnamon​

lemon peel​

yolks of six eggs​

milk bread​

Instructions:

Half a gallon of beer is sweetened with sugar and some whole cinnamon, and a little lemon peel is added. Then put it on the fire, let it boil up a couple of times, bind it with the yelks of six eggs, beating it all the time with a wooden rod; then beat it two minutes longer on the fire, and dish it over milk bread, cut into little dice, and toasted of a yellow colour in the oven.​

58 cold beer soup
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

half a gallon of good Lager-beer​

a sufficient quantity of loaf sugar​

whole cinnamon​

lemon peel​

ice​

black rye bread​

Instructions:

Half a gallon of good Lager-beer is sweetened with a sufficient quantity of loaf sugar, to which is added a piece of whole cinnamon, and some lemon-peel, all is well stirred and put in ice. Before dishing it, the cinnamon and the lemon-peel are taken out, and the liquid poured over grated black rye bread.​