Fruit Soup Recipe 3
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Ingredients for Fruit Soup Recipe 3
- 1 pint crushed fruit
- 1 pint water
- 1/4 pint red wine
- 1/2 glassful currant or raspberry jelly
- 1 stick of cinnamon
- 1 blade of mace
- Juice of a lemon and a little grated rind
- 2 tablespoons sugar
- 2 tablespoons arrowroot
Instructions
- Stew the fruit in the water until soft.
- Strain through a coarse strainer using a silver spoon to press the pulp through the strainer.
- Put the fruit back into the saucepan. Add the lemon juice, sugar, and arrowroot, which has been mixed with cold water, stirring constantly until it thickens.
- Let it cook until the arrowroot is clear.
- Add the jelly and stir until dissolved.
- Remove from heat and cool, then add the wine, and put on the ice until thoroughly chilled.
- Serve in bouillon cups, with bits of cracked ice and a few whole cherries or firm red raspberries to each cup.
- Small triangles of buttered toast, or toasted wafers, may be served as an adjunct.
- Should the water boil down while the fruit is cooking, add more.
- It should be the consistency of a thick fruit syrup when strained.
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