Wine Soup with Lemon (a German recipe)
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2306. The excerpt below is the record exactly as published.
Wine Soup with Lemon (a German recipe). — Cut two lemons in thin slices, and take out the seeds. Cover the slices with powdered sugar in a tureen. Melt a piece of butter in a stewpan, and throw in a cupful of grated bread to brown. Keep the crumbs shaken or stirred till they are crisp, then strew thera over the lemon-slices. Make a quart of wine, with a pint of water and sufiicient sugar
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