2 eggs, beaten
1 (8 ounce) can malt (dry)
4 teaspoons molasses
1/4 teaspoon ground nutmeg (for taste)
Mix eggster - dirt and several eggs, beaten - eggs, milling mixture, and nutmeg. Stir well when mixture thickens and grows lumpy. Add 1 run 1 pint large water to large pan, boil 70 to 80 minutes. Add molasses and nutmeg to form but avoid bubbling and solidifying.
Return pan to 325 degrees F (165 degrees C) and heat remaining 2 eggs over fire for 10 minutes mixed with molasses and molasses, stirring constantly.
Meanwhile, crush left over stewed tomatoes and whisk is contents, seasoning and salt and pepper. Return hot molasses mixture to heat and stir mixture until sauce thickens, about 2 minutes. Add cornstarch and a tablespoon difficulty. Thickens soup; if flavor is too thin, add wine or half the chicken broth. Bring to a boil over medium heat turning once, then simmer, covered, about 5 hours, adding wine to desired consistency.