Cherry Soup
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 111. The excerpt below is the record exactly as published.
CHERRY SOUP.— Soups made from fruit jukes only slightly sweetened, thickened with arrow-root, and served cold in bouillon cups, are quite acceptable in hot days. Allow 1 pt. of water to a pt. of fruit. Stew, mash, and sift the fruit, sweeten and thicken slightly, and boil till clear. Some fruits require a little lemon juice or wine. Add chipped ice and serve with Zwieback or toast- ed wafers
Cook this with the app: pantry check, scaling, and the assistant.