Cherry Soup
Ingredients
Directions
¼ cup tapioca, 3 cups water, 1 pt. juice from dark red canned or stewed cherries. Flavor with oil of lemon or orange rind if desired.
May add some of the cherries just before serving.
By Evora Bucknum Perkins.
Recipe from a historical cookbook (Project Gutenberg).
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.
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