Apple Soup
From With a saucepan over the sea, 1902
Serves 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.
APPLE SOUP. Pare and stew 8 fine apples in % pint of water. Add sugar to taste, press through a sieve, flavor with lemon juice and nutmeg and add a tablespoon- ful of cornstarch. Cook about ten minutes, add, when cool, i pint of white wine or cider, and pour it over 4 apples, sliced and cooked in syrup. STRAWBERRY SOUP. Wash and drain % pound of strawberries, sprinkle them with sugar, set them aside. Make a syrup of I pound of sugar and 3 pints of water, add i yi pounds of strawberries and the juice of a lemon. Mash, strain, and cool this ; add % pint of light wine and the sugared berries. Serve very cold. WINE SOUP. Mix rapidly on the fire i quart of white wine, i quart of water, i tablespoonful of cornstarch,
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