Cherry Soup (2), German Method
A historical recipe from The healthy life beverage book, by Knaggs, H. Valentine (Henry Valentine) (1911).
A historical recipe
The healthy life beverage book: A compilation, alphabetically arranged, of refreshing, curative, stimulating, and nutritive liquids, comprising fresh fruit and vegetable juices, vegetable broths, cereal drinks, unfired fruit soups, nut milks, plant teas, herbal decoctions, fruit syrups, gum water, &c., with critical notes on water, milk, casein, whey, beef tea, yeast extracts, vinegar, sugar, coffee, tea, cocoa, &c., also information respecting the nutritive and medicinal properties of all the products referred to, by Knaggs, H. Valentine (Henry Valentine) (1911). Project Gutenberg eBook #78781.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The healthy life beverage book, by Knaggs, H. Valentine (Henry Valentine) (1911). Digitised by Project Gutenberg, eBook #78781 (https://www.gutenberg.org/ebooks/78781). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 lb. of cooking cherries
- ½ ounce of banana flour
- 1 teaspoonful of lemon juice
- ½ ounce of malt extract
- 2½ pints water
Method
- Take 1 lb.
- of cooking cherries, ½ ounce of banana flour, 1 teaspoonful of lemon juice, ½ ounce of malt extract or honey, 2½ pints water.
- Boil until cooked, rub through sieve, and serve with fried bread croûtons and little dumplings.