Huckleberry Soup
A historical recipe from Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915).
A historical recipe
Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915). Project Gutenberg eBook #74538.
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 Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915). Digitised by Project Gutenberg, eBook #74538 (https://www.gutenberg.org/ebooks/74538). 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
Method
- Wash one quart of huckleberries and boil with two quarts of water and a piece of cinnamon.
- When done strain or leave the berries in the soup.
- Shape some dumplings with a dessert spoon and boil in the fruit soup until they rise to the top.
- Use recipe for flour dumplings No.
- 1.
- Cherry soup from fresh cherries may be prepared with dumplings instead of thickening.
- All who are in the habit of eating more than their systems require and especially those who indulge in large amounts of bread at dinner, would do well to begin their meal with a soup.
- Legume and cream soups will furnish a satisfactory meal by themselves.
- For combinations, see “Menus”.