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Dessert

Red Raspberry Soup

A sweet soup made from mashed raspberries, sugar, and cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Red Raspberry Soup

Ingredients

Directions

Prepare the juice

  1. Mash the raspberries and mix with sugar.

  2. Let the mixture stand for 1 hour.

  3. Pass the mixture through a sieve.

Make the soup

  1. Heat the raspberry juice gradually, stirring carefully until it reaches boiling point.

  2. Dissolve 1 tablespoon of cornstarch in a little cold water and add it to the boiling juice.

  3. Cook until the soup is clear, smooth, and thickened.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Red raspberries
Provide the main flavor, aroma, and color of the soup.
Granulated sugar
Adds sweetness and balances the tartness of the raspberries.
Cornstarch (in the method)
Thickens the juice as it heats, giving the soup body.

The step that matters

Add the cornstarch to the boiling juice. Cornstarch must be fully dissolved in cold water first, then added to boiling juice while stirring. This keeps it from clumping and lets the starch swell evenly and thicken the soup as it cooks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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