Cold Beer Soup (Bier-Kaltflohale)

Name: Cold Beer Soup (Bier-Kaltflohale)
Ingredients: I quart beer (Weissbier or Lager); I tablespoonful grated German bread; A little lemon peel; 1 pod of cardamom, pounded; ½ pint water; A slice of lemon; 2 oz. currants, boiled in water

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 13. The excerpt below is the record exactly as published.

I pint water. Wein-KaltBohale. (Cold Wine Soup.) A sliced lemon. A few pieces cinnamon. Sugar to taste. An hour before serving, place in a tureen Suppen- makronen (see recipe, page 19) or ratifia biscuits and pour over them equal quantities of wine and water, adding a few pieces of cinnamon, some slices of lemon {without pips) and sugar to taste. Stand on ice, if possible, until required. Soups. 15 Bier-Kaltflohale. (Cold Beer Soup.) I quart beer (Weissbier or Lager). I tablespoonful grated German bread. A little lemon peel. 1 pod of cardamom, pounded. \ pint water. A slice of lemon. 2 oz. currants, boiled in water

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