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Plum Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about an hour. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1254. The excerpt below is the record exactly as published.
Plum Soup (a German dish). — Dissolve two ounces of fresh butter in a small stewpan, add an ounce of flour, and stir the mixture smoothly together imtil it is lightly coloured. Pour over it a quarter of a pint of boiling water, add a little cinnamon for flavoiu-ing and as many ripe plums as the liquid will cover. Boil the plums to a pidp. Press all through a sieve. Sweeten the juice, and mix with it equal por- tions of water and claret until it ia of the con- sistency of thick cream. Return the soup to the saucepan. Throw into it a dozen or more ripe plums
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