Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Red Raspberry Soup
From Fruit recipes, 1907
Serves 4
Serve chilled.
A modern interpretation · AI-generated from the original record
Ingredients
- one pound granulated sugar
- two quarts of red raspberries
- a tablespoon of cornstarch
- a half-pint of sherry
Method
Add sugar to raspberries and let stand for an hour.
Put through a sieve, heat gradually, and when boiling, add dissolved cornstarch.
Cook until clear and thickened, then add sherry and let cool.
Serve over shaved ice in glasses.
Nutrition per serving
631Calories
4 gProtein
154 gCarbs
3 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 5. The excerpt below is the record exactly as published.
RED RASPBERRY SOUP Add one pound granulated sugar to two quarts of red raspberries well looked over and mashed. Let stand an hour, then put through sieve. Heat gradually, stirring carefully, and when at boiling point add a tablespoon of cornstarch which has been dissolved in just a little cold water. When clear, smooth, and thickened add a half- pint of sherr
Cook this with the app: pantry check, scaling, and the assistant.