Bramble or Blackberry Soup

Ingredients

• 1 lb. blackberries
• 2 pts. water
• 2 oz. butter
• 1 oz. potato flour
• 2 or 3 cloves
• 1 inch cinnamon stick
• 1 glass port wine

Method

1. 1

   Pick the blackberries carefully, washing them if necessary, and reserve a few of the best for serving in the soup.

2. 2

   Melt the butter in a saucepan, add the potato flour and stir over the fire until slightly browned.

3. 3

   Now add the water by degrees and then the blackberries, cloves, and cinnamon.

4. 4

   Simmer all gently until the fruit is reduced to a pulp.

5. 5

   Then rub through a fine sieve to keep back the seeds.

6. 6

   Return the soup to a clean saucepan and add the wine and reserved blackberries.

7. 7

   Cook a few minutes longer and serve with rusks, toast biscuits, or puffed rice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 101. The excerpt below is the record exactly as published.

Bramble or Blackberry Soup 1 lb. blackberries 2 pts. water. 2 oz. butter. 1 oz. potato flour. 2 or 3 cloves. 1 inch cinnamon stick. 1 glass port wine

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