Korsbarsuppe

Ingredients

• three pounds of cherries
• a stick of cinnamon
• three cloves
• sugar to sweeten

Method

1. 1

   Pound cherries and stones, boil in water, strain, and repeat.

2. 2

   Combine with cinnamon, cloves, and sugar, and boil for 20 minutes.

3. 3

   Serve with sweet dumplings.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 245. The excerpt below is the record exactly as published.

Korsbarsuppe (Cherry Soup) Torskhuvud och Skolder Fisk Pudding (Dressed Cod's Head and Shoulders) (Fish Pudding) KalfFrikasse Kokta Hons med Ris och Ost (Fricasse of Veal) (Boiled Fowl with Rice and Cheese) Stekt Svinerigg (Baked Shoulder of Pork) Snoripa mit Yokal (Zephyrs of Ptarmigan and Sea-Kale) Sallat (Salad) Alma Pudding Munkar ( Al ma Pudding) (Pancakes) Blabar Glasse (Bilberry Ice Cream) Frukt (Fruit) 613 BANQUETS OF THE NATIONS Mjolk ost Pudding. (Custard Cheese Pudding.) Boil for three minutes one pint of milk with half a bay-leaf, an anchovy, and just a grate of nutmeg. Pour this on to three whipped eggs with a tablespoonful of grated cheese, a pinch of mustard and pepper mixed in them. Put this in a pudding-dish and bake for twenty-five minutes, or it may be steamed and turned out on to a dish. Custard pudding is made the same way, only sub- stitute one ounce of sugar for the grated cheese and other seasonings. Torskrom Pastag. (Scallops of Cod's Roe.) Cook about three-quarters of a pound of roe. Take one teaspoonful each of corn and wheaten flours and mix them with one tablespoonful of water. Next take three tablespoonfuls of the liquor in which the roe was boiled while it is still at boiling point, stir it into the flour mixture, adding half an ounce of butter, one teaspoonful of essence of anchovy, and a little cayenne pepper, and put it over a brisk fire, stirring until it gets quite thick. Mix this with the roe, which you have first passed through a wire sieve ; put it on a dish well buttered and sprinkled with sifted bread- crumbs. Spread out the roe evenly to about one inch in thickness, and cover with more breadcrumbs, seasoned with salt and pepper ; melt a little butter, spread it over the top, and then bake for twenty minutes in a quick oven. If it is not well browned in this time use a salamander to finish it. 614 SWEDEN Klar Buljong med Klimpor. (Clear Soup with Dumplings.) Chop up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one tablespoonful of French beans, adding one ounce of butter, half a tablespoonful of salt, and a very little pepper. Keep the preparation very thick, and cook for twenty minutes in a saucepan, adding two tablespoonfuls of grated Parmesan or Gruyere cheese. Cut three French rolls into halves, take out the crumb, fill them with the mixture, sprinkle the tops with more cheese and a little warmed butter, putting them into the oven for two minutes, and serve in a hot soup-tureen, with three pints of consomme poured over. Korsbarsuppe. (Cherry Soup.) Pound three pounds of cherries, break the stones and pound the kernels. Boil this in three pints of water. Strain, and boil the cherries and stones again ; strain, and add to the first liquor. Put in a pot with a stick of cinnamon, three cloves, and sugar to sweeten

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