Apple Soup

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 40 min Total: 40 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Soup Base
Soup Flavor
Accompaniment
Instructions (6)
  1. Clear the fat from five pints of good mutton broth, bouillon, or shin of beef stock, and strain it through a fine sieve.
  2. Add to it when it boils, a pound and a half of good cooking apples, and stew them down in it very softly to a smooth pulp.
  3. Press the whole through a strainer.
  4. Add a small teaspoonful of powdered ginger and plenty of pepper.
  5. Simmer the soup for a couple of minutes.
  6. Skim, and serve it very hot, accompanied by a dish of rice, boiled as for curries.
Original Text
APPLE SOUP. (Soupe à la Bourguignon.) Clear the fat from five pints of good mutton broth, bouillon, or shin of beef stock, and strain it through a fine sieve; add to it when it boils, a pound and a half of good cooking apples, and stew them 22down in it very softly to a smooth pulp; press the whole through a strainer, add a small teaspoonful of powdered ginger and plenty of pepper, simmer the soup for a couple of minutes, skim, and serve it very hot, accompanied by a dish of rice, boiled as for curries. Broth, 5 pints; apples, 1-1/2 lb.: 25 to 40 minutes. Ginger, 1 teaspoonful; pepper, 1/2 teaspoonful: 2 minutes.
Notes
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