Wine Soup
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 47. The excerpt below is the record exactly as published.
e tablespoon sugar, one glass of water. Peat all together. Beef Tea and Egg.— Heat an egg ami some beef tea together, then let it thicken in a double boiler, serve hot. TIIK I»KNN'8YLVANI A (8ERMAN <’(>OK H4>OK. TA TOAST WATER. Toast a piece of bread (juite brown, then put in a bowl and potir on cold water, add a little ice. Slippery elm water is K^hm\ bir fevers, and black, strong cofTee is said to be especially helpful in cases «»f typhoid fever. CREAM SOUP. Cut or break bread into a Im>w1, put on a sprinkle of salt, very little butter, pour on iNUling water, then add one table- sp(Min sweet cream. WINE SOUP. Break bread as in the biregoing, add no salt, but a tablespisin sugar, and a thick sprinkle of nutmeg, a little butter
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