Btatgebatten-lon^ (Rose-Hip Soup)
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 12. The excerpt below is the record exactly as published.
Btatgebatten-lon^. (RosB-Hip Soup.) For 6 Persons. Time cf Preparation : i hour. \ lb. dried rose hips. 3 pints water. 2 OZ. potato flour. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.