Cherry Soup

Ingredients

• three or four pounds of cherries
• a little lemon peel
• two cloves
• cinnamon
• three pints of water
• sugar to taste
• juice of one lemon
• one or two eggs
• half tablespoon of butter
• one cup full ground zwieback or bread crumbs
• little nutmeg
• salt
• a little pepper

Method

1. 1

   Unseed cherries, boil with lemon peel, cloves, cinnamon, and water for about half an hour.

2. 2

   Strain, add sugar and lemon juice.

3. 3

   Stir eggs, butter, bread crumbs, nutmeg, salt, and pepper into a dough, form into balls, and boil in strained soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 16. The excerpt below is the record exactly as published.

CHERRY soup. Unseed three or four pounds of cherries, boil them with a little lemon peel, two cloves, cinnamon with three pints of water for about half hour’s constant boiling, strain, add sugar to taste, juice of one lemon. Stir one or two eggs with a spoon, half tablespoon of butter, one cup full ground zwieback or bread crumbs, little nutmeg, salt and a little pepper

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