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Apple Soup, German
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons. Time: one hour. Probable cost: 7d., exclusive of wine.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 152. The excerpt below is the record exactly as published.
Apple Soup, German. — Pool half a dozen large fresh apples, cut out the cores, and boil them thoroughly with three jjints of water, a thick slice of " the crumb of bread finely grated, the rind and juice of half a lemon, and a quarter of an ounce of powdered cinnamon. When cooked to a pulp, rub them through a sieve. Add two glasses of white wine
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