Rose Hip Soup (hagebuttem Soup) Recipe
Use This Recipe To...
Meal Planning
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Serving Size
Ingredients:
| 1/2lb | Dried rose hips |
| 3 pt | Water |
| 2 oz |
Potato flour
|
| 4 tb | Madeira (or sherry) |
| 12 | Blanched almonds; shredded |
| 1 ts | Lemon juice |
| 1 tb | 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