The 1901 Cookbook Archive
No. 2352 — Chilled Cherry Soup
English historical translation of Molokhovets recipe No. 2352 from the 1901 Russian cookbook, retaining original methods and measures.
Stem two pounds ripe cherries, pound with stones, add cinnamon and two or three crushed cloves, then sieve.
Stir in half a pound fine sugar, one to one and a half glasses red wine, lemon juice and a little boiled cooled water.
Add whole pitted cherries, chill on ice and serve with biscuits. Or replace wine and lemon with about two glasses very fresh thin sour cream.
To provide
About 3 pounds cherries Cinnamon and 2–3 cloves | ½–1 pound fine sugar and 1–1½ glasses wine 1 lemon |
Historical editorial note: Avoid crushing cherry kernels, which can contain harmful cyanogenic compounds.
Original source: Read Russian recipe No. 2352. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.