Fruit Soup
From The new practical housekeeping, 1890
Serves 6
Variations include using raspberry shrub or combinations of fruits.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 518. The excerpt below is the record exactly as published.
Fruit Soup. — ^This soup is a general favorite and as it is so very easily made one with little experience can attempt it. There are two divisions the clear arid the thick, the latter being made bv using the pulp of the fruit. Take any fresh fruit, pie-plant, strawberries, gooseberries, currants, cherries, wild plums, raspberries, etc, and add water and cook till all juice is extracted ; for a clear soup, strain and take amount of juice wished, adding more water, if necessary, till a pleasant flavor, boil, skim, and to three pints liquid add table- spoon corn-starch mixed smooth with a little water, sweeten to taste, boil a moment and serve cold in summer, wit^ a lump of ice ana tablespoon sweetened whipped cream in each dish, or bouillon cup, and hot in winter, omitting cream. Part currants and raspberries majr be used together^ or any harmonious combination of fruit or the juices; as canned juice can be used and any of the Shrubs are especiallv delicious. Por Raspberry Soup, add water to Raspberry Shrub till of a pleasant flavor, then finish as above without sweet- #ning. The vinegar already used in the shrub imparts just enough of the acid flavor wished. Wheti using any fresn fruit or canned juice, a little lemon or currant Juice may be added to the sweeter fruits, adding the lemon just beu)re removing soup from fire, and a little orange juice
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Cook this with the app: pantry check, scaling, and the assistant.