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Blackberry Soup
From Soyer's standard cookery, 1912
Serves 6
Fruit soups are popular in Germany; avoid making them too sweet.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.
Blackberry Soup. Melt two ounces of butter in an enameled saucepan with a tablespoonful of flour, and stir until the mixture becomes slightly browned. Now pour in slowly two pints of water and 34 STANDARD COOKERY. add one and a half pounds of carefully picked blackberries with four cloves. Simmer gently for half an hour, and then pass the whole through a fine sieve in order to remove the seeds from the blackberries. Now add a generous glass of port and a few fine blackberries
Cook this with the app: pantry check, scaling, and the assistant.