Cherry Soup

Ingredients

• ½ pound sour cherries
• 1 cup of water
• 1½ pound cherries
• 2 quarts water
• 1½ cup of sugar
• some Rhine wine

Method

1. 1

   Stone ½ pound sour cherries, boil them for 5 minutes with sugar and 1 cup of water; then pour them in a tureen and set in a cool place.

2. 2

   Pound 1½ pound cherries with the stones fine, boil with 2 quarts water and 1½ cup of sugar for 20 minutes; strain the soup through a fine sieve, and let it get cold; shortly before serving add some Rhine wine, and pour the soup over the cherries in the tureen.

3. 3

   The soup may be thickened with cornstarch or zwieback, if liked.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 45. The excerpt below is the record exactly as published.

1 cup of water for 10 minutes ; then add the kernels, the pressed-peach pur^e, and 1 bottle of Rhine wine, and pour this soup oyer the peaches in the tureen. Serye, when cold, with zwieback. Cherry Soup. — Stone Ys pound sour cherries, boil them 5 minutes with sugar and a cup of water; then pour them in a tureen and set in a cool place ; pound lYt pound cherries with the SOUPS, Sue. 65 stones fine, boil with 2 quarts water and iVt cap of sugar 20 min- utes; strain the soup through a fine sieve, and let it get cold; shortly before serving add some'Bhine wine, and pour the soup over the cherries in the tureen. The soup may be thickened with cornstarch or zwieback, if liked. Cnrrant Soup. — Remove the stems from 2 pounds of large ripe red currants, take out the seeds from V4 of them with a pointed toothpick ; boil 5 minutes with Y, cup sugar and a little water; pour them in the tureen, and set in a cool place. The remaining currants place in a saucepan over the fire with 2 quarts water, 1 pound sugar, and boil 20 minutes. Strain the soup and pour it with V, bottle Bhine wine or claret over the currants, and serve cold, with zwie- back. Grape Soup. — May be made in the same way as currant soup. Baspberry Sonp. — Take Vt pound from 2 pounds of raspber- ries, sprinkle sugar over, put them in a tureen, and place in a cool place. The remaining berries put in a porcelain dish, mash them with a silver spoon, and press through a sieve ; dissolve % pound flugar in 1 quart cold water, add it to the raspberry pur6e with some Bhine wine

Cook this with the app: pantry check, scaling, and the assistant.