Cherry Soup

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 qt. cherries
  • 1 tablespoon broken cinnamon
  • 1 qt. water
  • ¼ cup sugar
  • ½ lemon sliced fine
  • 1 cup claret wine
  • 2 tablespoons sago
  • 2 yolks of eggs


Cook sago in one cup of boiling water until tender, add more, as water evaporates. Put the first six ingredients up to boil and let boil 15 minutes; add the cooked sago, let boil up and pour very gradually over the two well beaten yolks. Serve cold.

Strawberry, raspberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste. The wine may be omitted and the juice of lemon may be added instead.