Soup/Stew/Chowder Wine soup

54. wine soup
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

small biscuits​

lemon-peel​

cinnamon​

French white wine​

sugar​

yolks of a few eggs​

Instructions:

Take small biscuits, pound them very fine, and boil them rather thick in water, with finely cut lemon-peel, and a few bits of cinnamon; then add French white wine and sugar, and stir in the yelks of a few eggs.​

It is a general rule, not to add the wine too early, for if you do, it will lose too much of its strength.​

55. another wine soup
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

3 pints wine​

1 part water​

lemon-peel​

sugar​

cinnamon​

yolks of a few eggs​

biscuit​

Instructions:

Boil three pints of wine and one part of water, some lemon-peel, sugar and cinnamon, stir in the yelks of some eggs, and dish it on biscuit.​

56. sago soup with wine
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

six ounces of sago​

sweetened red or white wine​

whole cinnamon​

Instructions:

Take six ounces of sago, wash it a couple of times in warm water, pour it into sweetened red or white wine, add some whole cinnamon, and boil it slowly about three quarters of an hour after which the soup can be dished.​

Note: Sago is a starch extracted from various tropical palm stems. The pith inside the trunk is scraped out, washed, and dried to produce a flour or processed to produce a granular bead of edible starch. It's similar, but not exactly the same as tapioca pearls.

 

[donna]

Some interesting wine soups.