• 5 Tablespoons sugar
  • 1 small piece lemon peel
  • 1/2 Teaspoon ground cinnamon
  • 2 whole cloves
  • 11/2 Cups milk
  • 1 can (12 ounces) dark or lager beer
  • 1/4 Cup cornstarch
  • 1/2 Cup heavy cream
  • 1 egg yolk
  • 1 Tablespoon brandy (optional)
  • 1/2 Cup California raisins
  • 1 egg white (optional)


Measure sugar, lemon peel, cinnamon and cloves into heavy saucepan. Stir in milk and beer. Bring to boil, stirring occasionally to prevent scorching. Dissolve cornstarch in 1/4 cup cold water and add to soup, stirring constantly, until thickened enough to coat the back of a spoon. Boil for one-half minute more. Remove from heat. Combine heavy cream and egg yolk in small bowl and beat well. Add several spoonfuls of the hot soup mixture to the bowl and then return all to saucepan. Remove lemon peel and cloves. Stir in brandy and raisins. Beat egg white till stiff and fold lightly into soup. Cover pot and allow to stand 2 minutes until egg white is set. Serve hot or cold, but eat same day as prepared.

Nutrition Facts Per Serving

Calories 360 (Calories from Fat 35%); Total Fat 14 ( Saturated Fat 8; Trans Fat 0; ); Cholesterol 100; Sodium 80; Potassium 366; Total Carbohydrate 45; Dietary Fiber 2; Sugars 35; Protein 6; Calcium 152; Iron 1;

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