Wine Soup No. 3

Ingredients

• a large fresh lemon
• a teacupful of grated bread-crumbs
• a pint of wine
• half a pint of water
• sweeten the mixture

Method

1. 1

   Slice lemon, remove seeds, cover with sugar, and add browned breadcrumbs.

2. 2

   Mix wine and water, sweeten, and bring to a boil.

3. 3

   Pour over lemon mixture, let soak for five minutes, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 427. The excerpt below is the record exactly as published.

half a pint of water, and add the thin rind and strained juice of half a fresh lemon, half a stick of cinnamon, three table-spoonfuls of sugar, and a small bottle of light wine. Simmer the soup for ten minutes, break three eggs into the tureen, and froth them lightly. Mix them with a spoonful of the soup. Add the rest gradually, and serve. No. 2. — Boil 2 ozs. of best rice and the thin rind of half a lemon in three-quarters of a pint of water. When the rice is tender, mix with it gradually a small bottle of wine, and add as much white sugar as will sweeten it pleasantly. Break two eggs into the tureen, mix with them a spoonful of the soup, and serve. No. 3. — Cut a large fresh lemon into thin slices, carefully removing the seeds. Put them into a tureen, cover with powered white sugar, and add a teacupful of grated bread- crumbs which have been browned in butter. Mix a pint of wine with half a pint of water. Sweeten the mixture

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