Skip to main content
Soup

Cherry Soup

A fruit soup made by cooking cherries, sieving, sweetening, thickening with corn starch, served with a rice flour and butter mush.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
Jump to recipe ↓

Cherry Soup

Ingredients

Directions

Make the soup

  1. Wash 1 quart of cherries and cover with water.

  2. Cook until tender.

  3. Rub through a sieve and sweeten to taste.

  4. Return to the fire and thicken with a tablespoon of corn starch wet with a little water.

Prepare the side dish

  1. In the meantime, cook some rice flour in milk until the consistency of mush.

  2. Season the rice flour mush with salt and a piece of butter.

  3. Serve the soup with the rice flour mush in a side dish.

Bread and serving

  1. Butter slices of stale bread, cut into inch squares and brown lightly in a quick oven.

  2. Serve with soup.

  3. Use any kind of fruit in place of cherries.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Cherries (in the method)
Provide the main fruit flavor and body of the soup.
Corn starch (in the method)
Thickens the sieved fruit liquid into a smooth soup as it heats.
Rice flour (in the method)
Cooked in milk to a mush that thickens and gives the side dish body.
Milk (in the method)
Liquid that cooks with the rice flour to form a soft mush.

The step that matters

Thickening the soup with corn starch. Corn starch must be wet with cold water before it is stirred in, or it clumps. It thickens only when the soup returns to heat, so the soup needs to be kept hot while it sets.

“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.

You might also like

Indian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes