Huckleberry Soup

Ingredients

• 1 quart of huckleberries
• 1 quart water
• 1 large zwieback
• 4 tablespoonfuls sugar
• a stick of cinnamon

Method

1. 1

   Wash and stew 1 quart of huckleberries with 1 quart water, 1 large zwieback, 4 tablespoonfuls sugar, a stick of cinnamon, and boil for 20 minutes; strain through a sieve, add some Port wine or claret, to taste, and serve with zwieback; or boil sponge or farina dumplings in the soup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

Hnckleberry Sonp. — Wash and stew 1 quart of huckleberries with 1 quart water, i large zwiebacks, 4 tablespoonf uls sugar, a stick of cinnamon, and boil 20 minutes ; strain through a sieve, add som^ Port wine or claret, to taste, and serve with zwieback ; or boil sponge or farina dumplingis in the soup. Pineapple Soup; — Pare 1 large ripe pineapple,' cut it from the top down into 6 pieces, remove the thick stem from the cen1»r ; Cttt the 6 pieces into fine slices, lay them in the tureen, and spriifkle sugar over. Chop up the eyes' and ertems, boil ttiem Y^ hour, with 3 pints of water. Strain through a napkin, and put this liquor with 1 pound sugar over the fire ; boil a few minutes, then add a few lemon slices, without the pits, Ys bottle Bhine wine, and pour the soup over the pineapple slices in the tureen. Serve ice-cola. Lemon Soil p.— Mix 3 tabledpooclf als arrowroot with Y» ctip of cdd water ; pottr this itito 1 <]|dart of boiling Water ; add the pieel of 1 lemon, 5 tablespoonfuls sugar,

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