Strawberry Soup
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 10. The excerpt below is the record exactly as published.
STRAWBERRY SOUP. Cook with three quarts, ot water, three pounds of strawberries, adding cinnamon and lemon peel ; when soft, pass through a strainer. To one pint of pulp add three-quarters of a pint of sugar; when boiling, add half pound of berries, let them boil up, take out and strain, lay berries in tureen, add to the pulp one pint of red wine, thicken with one ounce of corn starch
Cook this with the app: pantry check, scaling, and the assistant.