Rose Hip Soup (hagebuttem Soup)
Serves:
Ingredients:
1/2
lb
Dried rose hips
3
pt
Water
2
oz
Potato flour
4
tb
Madeira (or sherry)
12
Blanched almonds; shredded
1
ts
Lemon juice
1
tb
Sugar
Method:
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