Rose Hip Soup (Hagebuttem Soup)
soups
1/2 lb dried rose hips
3 pint water
2 oz potato flour
4 tablespoon madeira (or sherry)
12 blanched almonds; shredded
1 teaspoon lemon juice
1 tablespoon sugar
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
Yield: 1 servings