SC - Rose hip soup

[Par Leijonhufvud]

Found a recipie in an old cookbook. Not period, but still usefull.

- --------------------------
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.
- --------------------------

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

- --
Par Leijonhufvud                  par.leijonhufvud at labtek.ki.se 
<HR><H3>Transfer interrupted!</H3>

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================