Wine Soup

Ingredients

• 1 quart of water
• 1/2 cup of sago
• 1/2 cup of wine
• a few raisins
• 1/3 cup of sugar
• 2 slices of lemon
• a small piece of stick cinnamon
• Toasted bread cubes

Method

1. 1

   Put a quart of water on the stove to boil.

2. 2

   Then add the sago, after it has been rinsed in cold water several times; then the cinnamon, lemons, and raisins.

3. 3

   Let this boil until clear and raisins done.

4. 4

   Take from the stove and add sugar, wine, and vanilla.

5. 5

   Just before serving add bread cubes toasted in a little butter.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 3. The excerpt below is the record exactly as published.

Wine Soup. 1 quart of water; y2 cup of sago; y2 cup of wine; a few raisins; vanilla; 1/3 cup of sugar; 2 slices of \ — 17 — lemon; a small piece of stick cinnamon. Toasted bread cubes. Put a quart of water on the stove to boil. Then add the sago, after it has been rinsed in cold water several times; then the cinnamon, lemons, and raisins. Let this boil until clear and raisins done. Take from the stove and add sugar, wine and vanilla. Just before serving add bread cubes toasted in a little butter. You may add wine and sugar to suit the taste. MRS 0. W. STRIEGLER. Liver Dumpling Soup. Wash and boil a good size Soupbone for 2 hours, add a little onion, parsley, salt and pepper to taste. Grind about three or four pieces of liver, two eggs, season with salt and pepper, y2 teaspoon baking powder and enough flour to make a stiff dough. Drop in dumplings by spoon and boil for y2 hour longer. MRS. A. WALTER. — 18 — Oysters and rish At Little Pigs in Blankets. Take large oysters and around each oyster wrap a thin slice of bacon, securing with wooden tooth picks. Season with salt, pepper, and a little butter. Bake in oven for half hour and serve very hot on toast with celery and garnish the platter with slices of lemon.

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