{"id":6696,"slug":"cherry-soup","title":"CHERRY SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of sago","one cup of boiling water","more water as needed","one quart of large red or black cherries","one cup of claret","one tablespoon of broken cinnamon","one-fourth cup of sugar","one-half lemon sliced fine","the well-beaten yolks of two eggs"],"ingredients_norm":["sago","boiling water","more water","red or black cherry","claret","broken cinnamon","fourth cup of sugar","lemon sliced fine","egg yolk"],"steps":["Cook two tablespoons of sago in one cup of boiling water until tender, add more as water boils down.","Put one quart of large red or black cherries, one cup of claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and one-half lemon sliced fine, up to boil and let boil fifteen minutes.","Add the cooked sago, let boil up and pour very gradually over the well-beaten yolks of two eggs.","Serve cold.","Raspberry, strawberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste.","The juice of lemon may be used instead of the wine."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w9:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f73b2c8499c50e51bcb5fd41657c81fdea36435810987d1c4196dc6dc1adadd0","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cherry-soup"}