Cherry Soup
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 292. The excerpt below is the record exactly as published.
Cherry Soup. — (1) Pick off the stalks of lib. of Cherries, put them into a saucepan with a few cloves and sufficient water to cover them, and boil till very soft. Pass the Cherries through a fine wire sieve, return them to the saucepan, and pour in lqt. -of water. Crack the stones, and put the kernels into the soup with a few more whole Cherries. Flavour and sweeten the soup to taste with wine and sugar, and boil it gently until the last added Cherries are tender, but not broken. When cooked, turn the soup into a soup- tureen, and serve with a dish of sponge biscuits or macaroons. (2) Pull the Cherries from their stalks, and boil them in water (l pint of water to 1 pint of Cherries), with a stick of cinnamon, and the peel and juice of half a lemon. Then add 1 teacupful of wine
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