Fruit Soup (German Recipe)

Ingredients

• 16 lb. of fruit
• 2 quarts of water
• 2 lb. sugar

Method

1. 1

   Bring fruit, water, and sugar to boil and simmer for 20 minutes.

2. 2

   Put into heated jars, seal at once.

3. 3

   For use, empty jar into pan with more water, boil, bruise through colander, return to pan, add cornflour and sugar to taste when boiling.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 14. The excerpt below is the record exactly as published.

2 quarts of water (cold), and all the vegetables cut up. Boil 2 hours and strain. Add butter, milk, pepper, and salt to taste, and thicken with the flour, adding the fleshy pieces of fish, and boil 5 minutes, with minced parsley to flavour it, if desired. Seiwe hot. Forcemeat Balls for Soup. 1 oz. finely minced Suet, 2 oz. Bread Crumbs, a little Lemon grated, do. Nut- meg, Salt and Pepper, a little Parsley, do. Thyme, and as much beaten Egg as is necessary to moisten. Form into balls. DrojD into boiling water for 5 minutes to poach them. Then add to soup. Fruit Soup (German Recipe). Fruit of any kind is used for this, but Black Currants and Easps preferi’sd. (To have this soup for winter, preserve the fresh fruit, hermetically sealed.) Take 16 lb. of fruit, 2 quai'ts of water, 2 lb. sugar

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