59. cold wine soup with black rye bread
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
Instructions:
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
small raisins & currants
2 bottles good white wine
1/2 lb. pulverized loaf sugar
whole cinnamon
juice and peel of a lemon
raisins
ice
black rye bread
Instructions:
Wash and pick carefully some small raisins and currants; then put into a tureen, two bottles of good white wine, half a pound of pulverized loaf sugar, some whole cinnamon, the juice and peel of a lemon, also the raisins; put it, when all has been well mixed, in ice, and before serving it up, strew over it grated black rye bread.
60. cold wine soup with pine-apples
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
Instructions:
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
1 pine-apple
1-1/2 pulverized sugar
1 bottle of Champagne
1 bottle of Rhine wine
1 bottle of good French wine
serve with Ladies fingers
Instructions:
Cut a pine-apple into slices, cover them with a pound and a half of pulverized sugar, and let them stand for two hours; then add to it a bottle of Champagne, one of Rhine wine, and one of good French wine. If you use preserved pine-apple, the liquid will supply the place of the sugar. Ladies fingers are served with it.
61. cold wine soup with peaches
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
Instructions:
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
peaches
pulverized sugar
1 bottle of Rhine wine
1 bottle of French wine
serve with tarts, or ladies fingers
Instructions:
Peel your peaches strew them thickly with pulverized sugar let them stand two hours pour on Rhine wine and French wine and serve it with tarts or ladies fingers.
62. cold wine soup with oranges
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
Instructions:
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
oranges
sugar
bottles of wine
water
serve with small fine biscuits
Instructions:
Grate the peel of a few oranges, on sugar, peel them, and cut them into eight parts, turn them in finely pounded sugar, put them in a tureen, and let them stand an hour, then put in half wine and half water, as much as you require of soup. Serve it with small fine biscuits.
63. cold cherry soup
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
Instructions:
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
1 lb. stoned cherries
sugar
1 quart water
cinnamon
lemon peel
bottle of wine
1/2 lb. sugar
broken crackers
Instructions:
Boil a pound of stoned cherries with sugar, until soft, and put it by. Bruise the stones, and pour over them a quart of water, a piece of cinnamon, and some lemon peel, let it boil for a quarter of an hour, add to it a bottle of wine and half a pound of sugar, and let it cool; then pour this liquid over the boiled cherries and some broken crackers, into the tureen.
64. cold strawberry soup
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
Instructions:
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)
Ingredients:
a soup-plate of strawberries
6 oz. pulverized sugar
juice of a lemon
bottle of good wine
ice
Instructions:
Rub a soup-plate full of well picked and well washed strawberries through a fine hair sieve; sweeten the liquid with six ounces of pulverized sugar, add the juice of a lemon, and a bottle of good wine. The whole is now well mixed, poured into a tureen, covered and placed in ice. In the same manner dress cold raspberry, and currant-soup.