Cherry Soup

Ingredients

• the acid cherries called Vishda or Weichsel cherries
• cinnamon
• lemon-rind
• sugar to taste
• two or three glassfuls of red wine

Method

1. 1

   Stew cherries with cinnamon and lemon rind, dividing them into three parts.

2. 2

   Reserve one part whole.

3. 3

   Boil the other two parts with water, bind with a roux of flour, and pass through a tammy.

4. 4

   Pound cherry-stones, heat with red wine, strain, and add extract to the soup.

5. 5

   Serve with sponge-cakes.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 120. The excerpt below is the record exactly as published.

Cherry Soup, or Cherry Purde Soup. — According to Dumas (‘Diet.’ 856), cherry soup — in Vrench potage aux edrises ' ,h I’Allemande — and beer soup are the two popular soups of Germany, a bit of epigrammatic romancing of this lively author Beer soup) in Germany is analogous to the hot spiced mulled ale of England. But cherry soup is confined to a few localities of North Germany. It is made with the acid cherries called after their home Vishda or Weichsel cherries, known in England as Kentish pie cherries. The cherries, stewed with cinnamon and lemon-rind, are divided j in three parts : one is reserved to be stoned, and put whole I into the soup ; the two other parts are first boiled with some water, bound with a roux of flour, and then passed through the tammy ; add sugar to taste. Pound the cherry-stones, and heat them with two or three ■ glassfuls of red win

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