SC - Rose hip soup
Par Leijonhufvud
parlei at ki.se
Sat Oct 4 18:29:06 PDT 1997
Found a recipie in an old cookbook. Not period, but still usefull.
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Rose Hip Soup (6 servings)
(From: "Hemmets kokbok, 31st ed", Norstedt & Soner Forlag, Stockholm 103,
1930)
5-6 dL rosehips, deseeded
2.5-3 L water
1.5-2 dl sugar
1 1/2 T potato starch
(25 g almonds (scalded and slivered))
1. Put the rosehips in cold water and bring to a boil. Let boil until
soft. Whisk forcefully now and then.
2. Pass through a coleander, and add sugar.
3. Thicken with the potatoe starch dissolved in some water and brought to
a boil.
4. Adjudst sweetness to taste, and serve, either as is or with slivered
almonds.
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Please note my discussion earlier regarding the vitamin C and boiling.
Personally I would use a mixer to puree, rather than passing through the
coleander.
For the metrically impared:
1 dL= 0.1 Litre = 3.5 fl oz (US)
1 litre = 34 fl oz (US)
25 g = 25 grams = 0.9 oz
/UlfR
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Par Leijonhufvud par.leijonhufvud at labtek.ki.se
<HR><H3>Transfer interrupted!</H3>
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