Cold Wine Soup (Wein-KaltBohale)
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 12. The excerpt below is the record exactly as published.
sugar to taste. Whisk the whites of eggs to a stiff snow, and place in rough heaps on the soup when in the tureen. This soup may be served hot or cold. 14 Suppen. Brod-Bnppe. (Bread Soup.) I quart witter. 4 oz. GermaD bread. I oz. butter. Salt. I. Cut the bread into small pieces, pour the water over it, let it stand for an hour, then bring it to the boil, pass through a sieve, add the butter and salt to taste, and bring once more to the boil. 11. With the soup prepared as described, \ lb. of apples may be boiled and passed through the sieve with the bread. Add sugar and lemon peel to taste. Prunes may be substituted for the apples. III. Soup No. I. may also be varied by the addition of a little Meat Extract. 1 pint white wine. I pint water. Wein-KaltBohale. (Cold Wine Soup.) A sliced lemon. A few pieces cinnamon
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