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Cherry Soup, German
From Cassell's dictionary of cookery, 1892
Serves 6
Time: one hour and a half. Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 350. The excerpt below is the record exactly as published.
a table-spoonful of sugar, and a wine- glassful of port. Let these simmer gently until the cherries are quite cooked; press them through a coarse sieve, boil the sauce again for two or three minutes, and serve it very hot. Good CHE ( 12^ ) CHE melted butter may be substituted for the arrow- root, if preferred, and \s'heii iveA. cheri-ies are not in season, cherry jam may be used. The sauce ought to be as thick as custard and the colour of the cherries. It is very nice for boiled or baked egg puddings. Time, about half an hour. Probable cost, 8d., exclusive of the wine. This quantity vill suthce for a moderate-sized pudding. Cherry Soup, German.— In German bills of fare sweet soups arc frequent, and are liked by some persons very much. Put a piece of butter the size of a large egg into a sauce- pan, let it melt, then ini.x with it a table- spoon- ful of flour, and stir smoothly until it is lightly lirowned. Add gi;adually two pints of water, a pound of black cherries, picked and washed, and a few cloves. Let these boil until the fruit is quite tender, then press the whole through a sieve. After straining, add a little port, half a tea-spoonful of the kernels blanched and bruised, a table-spoonful of sugar, and a few whole cherries
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Cook this with the app: pantry check, scaling, and the assistant.