Wine Soup

Ingredients

• i quart of white wine
• i quart of water
• i tablespoonful of cornstarch
• yolks of 6 eggs
• juice and rind of a lemon
• 4 tablespoonfuls of sugar

Method

1. 1

   Mix wine, water, cornstarch, yolks, lemon juice and rind, and sugar over the fire.

2. 2

   Stir but do not let boil for 20 minutes.

3. 3

   Add beaten whites sweetened with sugar and cool.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.

wine soups are favorite hot weather fare in Austria and Germany. APPLE SOUP. Pare and stew 8 fine apples in % pint of water. Add sugar to taste, press through a sieve, flavor with lemon juice and nutmeg and add a tablespoon- ful of cornstarch. Cook about ten minutes, add, when cool, i pint of white wine or cider, and pour it over 4 apples, sliced and cooked in syrup. STRAWBERRY SOUP. Wash and drain % pound of strawberries, sprinkle them with sugar, set them aside. Make a syrup of I pound of sugar and 3 pints of water, add i yi pounds of strawberries and the juice of a lemon. Mash, strain, and cool this ; add % pint of light wine and the sugared berries. Serve very cold. WINE SOUP. Mix rapidly on the fire i quart of white wine, i quart of water, i tablespoonful of cornstarch, yolks of 6 eggs, juice and rind of a lemon

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