Ale Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 quart of ale, the juice of ½ a lemon, a little lemon peel
  • 1 stick of cinnamon
  • 1 tablespoon of potato flour, salt and sugar to taste.


Put the ale in a saucepan, with the lemon juice and the cinnamon, and season to taste. Stir continuously, and when hot add the potato flour diluted with a little of the hot soup, stir, and serve.