Rose hip soup (hagebuttem soup)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried rose hips |
| 3 | pints | Water |
| 2 | ounces | Potato flour |
| 4 | tablespoons | Madeira (or sherry) |
| 12 | Blanched almonds; shredded | |
| 1 | teaspoon | Lemon juice |
| 1 | tablespoon | Sugar |
Directions
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