Lemon Soil p.— Mix 3 tabledpooclf als arrowroot with Y» ctip of
cdd water ; pottr this itito 1 <]|dart of boiling Water ; add the pieel
of 1 lemon, 5 tablespoonfuls sugar,✪ Huckleberry Soup Mi boil 5 mimctes ; add tiie
juice of 1 lemon and 1 pint of white wine. Serve ice-cold with
zwieback.
Prtine Soup.— Wash and stew i pofind dried pttines wlttt
lemon peel, a piece of cinnamon, and sugar tihtil done ; theii i&ft6
Y« of the prunes ind put them in the tur6en ; prete the oth&p h^
through a sieve, arid put them nfrith the other prurieflf iri the ft/feen.
At the same time boil Ys pound large barley in water without salt
till tender, which tikes f rorii 3 to 4 houi^ ; whWr done pour it iiiio a
colander ; drairi all the liquofr from the Barley, pioiir some nlor^
water over until yoii have ab<n<t S jlfcti of barley water, add 1 fcttp
of Sherry or Madeira wine ; pour the soup biHi the' boiM prtiikia hi
the tureen. If tiot sweet enough add rdtfre sxi^kt. The Wliie itfay
SOfrPS, 4>^. 67
b^ dtniited mi lemod jnice used. Tbis to^p U ^ieeHent fof
hLVftlidk
Wine' Soup. — Wash Y4 pound sago, boil witt iVt qaaft of water
and a tew lemon slices without the pits ; add a piece of cinnamon
and sfagar to tast^. As soon as the iogo U dotlef titkd it ff om the
fire, add 1 bottle of red or white wine✪ Wine Soup, and server. Inirtead of sago
very fine barley nhiy be taken.
Wlnfii 2wleba;ci^ Stittp.— l^n SI l^rge z^ieb&cks fine ; put iheHL
iHih 1 quart water bv6f the fir^, &dd soiii^ lemon peel and boil 10
miiintes; pacts this pur6ei tUrc^gh a col^iider, thin ii with white
wine, and sweeten to taste Miih 6agaf . SetY6 c61d trith rs^eback.
tfiHe Greaiti Sotp.— Plaice 1 qatert white i^in^, 1 quart water,
1 tabl^oonf ul dotiiitarch, the yolU of 6 b^gB; 4 tabledpoonf nl^
iagar, juice of 1 ktbon, alero' the riiid,^ iU a Sflitic(^^n ; beeli this ^itli
im 6gg Wter fo^ 2 or 8 nilfiutes, tlieif piii thef siHtd^paii dyer tUi
fire; keep on beating until it comes to the boiling p6iiii^ th^
remove quickly, as it must not boil j beat the whites td 8 froth ;
pour the soup in the tureen ; form with a teaspoon small snowballs
from the beaten whites, and pat them in the soup ; sprinkle some
sugar oyer them and coyer the tureen up. Sert it in a cool place,
and senre ice-cold.
BBBR AND MILE SOtTPS.
86ap & la Bldre. — Put 2 pints of beer in a saucepan, add 1
pint water, sugar to taste, Yi tablespoonful cornstarch, and ihe
yolks of 4 eggs ; be^ thid for a few niiiHf tes,- tUeh place 6t^f the
fire ; b^at it cohstEtntly until it comes to k hbil ; fonf it id ihe
tttreto, add 1 pint of bdHng milk ; havef the whites of th6 eg^d
beaten to a stiff froth ; lay with a teaspoon liftte dnbwb^ld on itfp
of the ioupv sprinkle sugar oyef th6m ; coyer the tureen up^ and
rtrye ciither hot or cold.
B^er Soup & la; Ci^6rii«.— Ptit iu; a sricucep^ii 1 qu^rt he^, 1
qnsHi witter, i tablespdoiifdl flour or bcirn^iiiifeh, ifiigi^ io Uite; thd
88 SOUPS, Etc
peel of 1 lemon, a piece of cinnamon, and 4 whole eggs ; place the
aaacepan over the fire ; beat constantly with an egg beater until it
comes to a boil ; then take it quickly from the fire, pour the soup in
the tureen, and serve with little square pieces of toast.
Page 47 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon Soup.— Mix 3 tablespoonfuls arrowroot with Y» ctip of cdd water ; pour this into 1 quart of boiling water ; add the peel of 1 lemon, 5 tablespoonfuls sugar, then boil 5 mimctes ; add tiie juice of 1 lemon and 1 pint of white wine. Serve ice-cold with zwieback.
Prune Soup.— Wash and stew 1 pound dried prunes with lemon peel, a piece of cinnamon, and sugar until done ; then take 1/2 of the prunes ind put them in the tureen ; press the other half through a sieve, arid put them with the other prunes in the tureen. At the same time boil 1/2 pound large barley in water without salt till tender, which takes from 3 to 4 hours ; when done pour it into a colander ; drairi all the liquor from the barley, pour some more water over until you have about 3 pints of barley water, add 1 cup of Sherry or Madeira wine ; pour the soup with the boiled prunes in the tureen. If not sweet enough add more sugar. The wine may be omitted or lemon juice used. This soup is excellent for invalids
Wine Soup. — Wash 1/4 pound sago, boil with 1.5 quart of water and a tew lemon slices without the pits ; add a piece of cinnamon and sugar to taste. As soon as the sago is done, take it from the fire, add 1 bottle of red or white wine, and server. Inirtead of sago very fine barley may be taken.
Wine Zwieback Soup.— Break 8 large zwiecacks fine ; put them in 1 quart water over the fire, add some lemon peel and boil 10 minutess; pass this puree through a colander, thin it with white wine, and sweeten to taste with sugar . Serve cold with zwieback.
Wine Cream Soup.— Place 1 quart white wine, 1 quart water, 1 tablespoonful cornstarch, the yolks of 6 eggs; 4 tablespoonfuls sugar, juice of 1 lemon, also the rind, in a saucepan ; beat this with an egg beater for 2 or 3 minutes, then put the saucepan over the fire; keep on beating until it comes to the boiling point, then remove quickly, as it must not boil j beat the whites to a froth ; pour the soup in the tureen ; form with a teaspoon small snowballs from the beaten whites, and pat them in the soup ; sprinkle some sugar oyer them and coyer the tureen up. Sert it in a cool place, and senre ice-cold.
BBBR AND MILE SOtTPS.
86ap & la Bldre. — Put 2 pints of beer in a saucepan, add 1 pint water, sugar to taste, Yi tablespoonful cornstarch, and ihe yolks of 4 eggs ; be^ thid for a few niiiHf tes,- tUeh place 6t^f the fire ; b^at it cohstEtntly until it comes to k hbil ; fonf it id ihe tttreto, add 1 pint of bdHng milk ; havef the whites of th6 eg^d beaten to a stiff froth ; lay with a teaspoon liftte dnbwb^ld on itfp of the ioupv sprinkle sugar oyef th6m ; coyer the tureen up^ and serve either hot or cold.
B^er Soup à la Crème.— Put in a saucepan 1 quart beer, 1 quart water, 1 tablespoonful flour or cornstarch, sugar to taste; the
peel of 1 lemon, a piece of cinnamon, and 4 whole eggs ; place the aaacepan over the fire ; beat constantly with an egg beater until it comes to a boil ; then take it quickly from the fire, pour the soup in the tureen, and serve with little square pieces of toast.
Records on this page
Prune SoupHuckleberry SoupZwieback SoupWine Soup