Wine 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.
a little cinnamon ; when soft, pass through a strainer ; six good sized apples cooked to a pulp and pass through strainer, add a little salt, sugar and butter and serve MILK SOUP, with Sago. Boil two quarts of sweet milk with a little cinnamon and lemon peel, add, stirring quickly, six ounces of sago, boil for twenty minutes, slowly adding sugar and salt. [33] MILK SOUP, with Dumplings. Boil half pint of milk for each person, add salt and any kind of dumpling out of bread, suet or rice. WINE SOUP. Boil one pint of wine, the same of water, a little cin- namon and lemon peel, a few cloves and last a cupful of bread crumbs brown and rolled
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