Soup/Stew/Chowder Cold Wine Soups

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:

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:

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:

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:

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:

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:

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.​