Currant Soup

Ingredients

• 2 pounds large ripe red currants
• ¼ cup sugar
• 2 quarts water
• ¼ bottle Rhine wine or claret

Method

1. 1

   Remove the stems from 2 pounds of large ripe red currants, take out the seeds from ¼ of them with a pointed toothpick; boil for 5 minutes with ¼ cup sugar and a little water; pour them in the tureen, and set in a cool place.

2. 2

   The remaining currants place in a saucepan over the fire with 2 quarts water, 1 pound sugar, and boil for 20 minutes.

3. 3

   Strain the soup and pour it with ¼ bottle Rhine wine or claret over the currants, and serve cold, with zwieback.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 46. The excerpt below is the record exactly as published.

2 pounds of large ripe red currants, take out the seeds from V4 of them with a pointed toothpick ; boil 5 minutes with Y, cup sugar and a little water; pour them in the tureen, and set in a cool place. The remaining currants place in a saucepan over the fire with 2 quarts water, 1 pound sugar, and boil 20 minutes. Strain the soup and pour it with V, bottle Bhine wine or claret over the currants, and serve cold, with zwie- back. Grape Soup. — May be made in the same way as currant soup. Baspberry Sonp. — Take Vt pound from 2 pounds of raspber- ries, sprinkle sugar over, put them in a tureen, and place in a cool place. The remaining berries put in a porcelain dish, mash them with a silver spoon, and press through a sieve ; dissolve % pound flugar in 1 quart cold water, add it to the raspberry pur6e with some Bhine wine, and pour this over the raspberries in the tureen. Serve with lady fingers or macaroons. Gooseberry Soup. — Wash and stew 2 pounds gooseberries with 2 quarts water

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