Prune Soup

Ingredients

• 1 pound dried prunes
• a piece of cinnamon
• ½ pound sugar
• ½ pound large barley

Method

1. 1

   Wash and stew 1 pound dried prunes with lemon peel, a piece of cinnamon, and sugar until done; then lift ½ of the prunes and put them in the tureen; press the other half through a sieve, and put them with the other prunes in the tureen.

2. 2

   At the same time boil ½ pound large barley in water without salt till tender, which takes from 3 to 4 hours; when done, pour it into a colander; drain all the liquor from the barley, pour some more water over until you have about 5 pints of barley water, add 1 cup of Sherry or Madeira wine; pour the soup over the boiled prunes in the tureen.

3. 3

   If not sweet enough add more sugar.

4. 4

   The wine may be diluted with lemon juice used.

5. 5

   This soup is excellent for invalids.

Nutrition per serving

Estimated from matched ingredients across 6 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.

. pound sugar in 8 pinter cold wat6i^, iniz ii with tbe n^tehefl bwri^ add the juice of 1 lemon; strain through d fine diefvef, add soitte Bhine wine or champagne, and ixour the soup over the berries iti tbd tureen. Serve ice-cold with zwieback. 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, Mi boil 5 mimctes ; add tiie juice of 1 lemon and 1 pint of white wine. Serve ice-cold with zwieback. Prtine Soup.— Wash and stew i pofind dried pttines wlttt lemon peel, a piece of cinnamon, and sugar tihtil done ; theii i&ft6 Y« of the prunes ind put them in the tur6en ; prete the oth&p h^ through a sieve, arid put them nfrith the other prurieflf iri the ft/feen. At the same time boil Ys pound large barley

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