Raspberry, Currant and Gooseberry Soup
Ingredients
Directions
Cook the fruit
Combine one pint of the fruit and one pint of water.
Cook together until the fruit is tender.
Strain the mixture.
Thicken and serve
Add one tablespoonful of sugar, a few grains of salt, and a little corn starch to thicken slightly.
Cook for ten minutes.
If necessary, strain again.
Serve very cold in cups with chipped ice.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Fruit
- Provides the main flavor and color, and softens into the body of the soup.
- Sugar
- Adds sweetness that balances the tartness of the fruit.
- Corn starch (in the method)
- Thickens the liquid as it heats, giving the soup a slightly fuller body.
The step that matters
Cook for ten minutes after adding the corn starch. Starch granules only thicken fully when heated in a simmering liquid long enough to swell. Stopping early leaves the soup thin or with a raw, starchy taste.
“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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