Rose hip soup (hagebuttem soup)

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Recipe by: maximilie

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

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