Cherry Soup

Ingredients

• For one quart of soup
• a pint of cherries
• the juice of one lemon
• sugar to taste
• a dessertspoon of tapioca or sago
• a pint of water
• one tablespoon of claret
• a pinch of salt

Method

1. 1

   Pit and crush cherries, add lemon juice, sugar, and tapioca.

2. 2

   Simmer with water for thirty minutes, rub through a sieve, re-heat, add claret and salt.

3. 3

   Cool and place on ice before serving, reserving stemmed cherries for garnish.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 36. The excerpt below is the record exactly as published.

CHERRY SOUP For one quart of soup pit and crush a pint of cherries; add to them the juice of one lemon, sugar to taste, and a dessertspoon of tapioca or sago. Simmer thirty minutes with a pint of water; rub smooth through a sieve and re-heat, adding one tablespoon of claret and a pinch of salt

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