Rose hip soup (hagebuttem soup)
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Recipe by: maximilie
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 lb Dried rose hips 12 Blanched almonds; shredded
3 pt Water 1 ts Lemon juice
2 oz Potato flour 1 tb Sugar
4 tb Madeira (or sherry)
Wash the hips, soak them some hours in water and then let simmer till
quite soft, and then force through a strainer of sieve. Boil up
again and add the other ingredients and serve with little dumplings
or put a spoonful of whipped cream on top of each cup.
An adaption based on a recipe by Ella Oswald German Cookery for the
American Home, New York 1907 (Flower Cookery - by Mary MacNicol)
Typed for you by Karen Mintzias
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