Wein Suppe (Wine Soup)

Ingredients

• three ounces of butter
• the same weight of flour
• two quarts of light white wine
• a tablespoonful of rum
• a small piece of sliced ginger
• half a stick of cinnamon
• two ounces of sugar

Method

1. 1

   Melt butter, mix in flour, cook briefly, then add wine and simmer.

2. 2

   Prepare a mixture of rum, wine, ginger, cinnamon, and sugar in a small pan.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 77. The excerpt below is the record exactly as published.

Wein Suppe (Wine Soup) Forellen mit Kartoffeln Salad (Trout and Potato Salad) Kalte Ganseleberstuckchen (Goose Liver Cutlets) Rebhuhner mit Rotkraut und Spatzle (Partridge, Red Cabbage, etc.) Kalbfleisch mit Leber Knodel (Braised Veal and Liver Dumplings) Mandel Torte (Almond Tart) R eicher Fi (Rich Bi Kirsch Eis (Kirsch Cream Ice) Frucht (Fruit) Kaffee (Coffee) 175 BANQUETS OF THE NATIONS Schnecken Suppe. (Snail Soup.) Take fifty snails, with unopened shells, from a vine- yard, wash and put them in boiling salted water, and cook for an hour. With a fork take the snails out of the shells, remove the black skin, cut off the ring, also the very tip, and cover with a handful of salt, and keep till the slime is loosened ; then wash them in four different warm waters. Squeeze free of all the water, and boil them in a good seasoned white stock till they are quite soft and tender. Mince very fine two-thirds (keep the other third warm to be placed in the soup tureen), and toss them for two or three minutes in boiling butter ; add as much stock as is required for the soup, with a seasoning of grated nutmeg, and more pepper and salt if required. Boil for a couple of minutes, remove the pot to the side of the fire and stir in the yolks of three eggs. Put a couple of slices of toast in the bottom of a sonp tureen, the other third of the snails on top, and pour the soup over them. Serve at once. Wein Suppe. (Wine Soup.) Melt three ounces of butter in a pan, mix the same weight of flour, cook for a few minutes, stirring all the time so as not to brown. Now pour in two quarts of light white wine ; stir till it boils, and remove to the side of the fire for about half an hour, so that it may clear. Put into a small pan a tablespoonful of rum, and the same of white wine, a small piece of sliced ginger, half a stick of cinnamon, two ounces of sugar

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