Zwieback Soup

Ingredients

• 6 large zwiebacks
• 1 quart water
• sweeten to taste

Method

1. 1

   Crush 6 large zwiebacks fine; put them in 1 quart water over the fire, add some lemon peel and boil for 10 minutes; pass this purée through a colander, thin it with white wine, and sweeten to taste with sugar.

2. 2

   Serve cold with zwieback.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 46. The excerpt below is the record exactly as published.

1 quart water, i large zwiebacks, 4 tablespoonf uls sugar, a stick of cinnamon, and boil 20 minutes ; strain through a sieve, add som^ Port wine or claret, to taste, and serve with zwieback ; or boil sponge or farina dumplingis in the soup. Pineapple Soup; — Pare 1 large ripe pineapple,' cut it from the top down into 6 pieces, remove the thick stem from the cen1»r ; Cttt the 6 pieces into fine slices, lay them in the tureen, and spriifkle sugar over. Chop up the eyes' and ertems, boil ttiem Y^ hour, with 3 pints of water. Strain through a napkin, and put this liquor with 1 pound sugar over the fire ; boil a few minutes, then add a few lemon slices, without the pits, Ys bottle Bhine wine, and pour the soup over the pineapple slices in the tureen. Serve ice-cola. Lemon Soil p.— Mix 3 tabledpooclf als arrowroot with Y» ctip of cdd water ; pottr this itito 1 <]|dart of boiling Water ; add the pieel of 1 lemon, 5 tablespoonfuls sugar, Mi boil 5 mimctes ; add tiie juice of 1 lemon and 1 pint of white wine. Serve ice-cold with zwieback. Prtine Soup.— Wash and stew i pofind dried pttines wlttt lemon peel, a piece of cinnamon, and sugar tihtil done ; theii i&ft6 Y« of the prunes ind put them in the tur6en ; prete the oth&p h^ through a sieve, arid put them nfrith the other prurieflf iri the ft/feen. At the same time boil Ys pound large barley in water without salt till tender, which tikes f rorii 3 to 4 houi^ ; whWr done pour it iiiio a colander ; drairi all the liquofr from the Barley, pioiir some nlor^ water over until yoii have ab<n<t S jlfcti of barley water, add 1 fcttp of Sherry or Madeira wine ; pour the soup biHi the' boiM prtiikia hi the tureen. If tiot sweet enough add rdtfre sxi^kt. The Wliie itfay SOfrPS, 4>^. 67 b^ dtniited mi lemod jnice used. Tbis to^p U ^ieeHent fof hLVftlidk Wine' Soup. — Wash Y4 pound sago, boil witt iVt qaaft of water and a tew lemon slices without the pits ; add a piece of cinnamon and sfagar to tast^. As soon as the iogo U dotlef titkd it ff om the fire, add 1 bottle of red or white wine, and server. Inirtead of sago very fine barley nhiy be taken. Wlnfii 2wleba;ci^ Stittp.— l^n SI l^rge z^ieb&cks fine ; put iheHL iHih 1 quart water bv6f the fir^, &dd soiii^ lemon peel and boil 10 miiintes; pacts this pur6ei tUrc^gh a col^iider, thin ii with white wine, and sweeten to taste

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