Rose Hip Soup (Hagebuttem Soup) Recipe

Step 1

Wash the hips, soak them some hours in water and then let simmer till quite soft, and then force through a strainer of sieve. Boil up again and add the other ingredients and serve with little dumplings or put a spoonful of whipped cream on top of each cup.

An adaption based on a recipe by Ella Oswald German Cookery for the American Home, New York 1907 (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias

Things You'll Need

  • 1/2lb Dried rose hips
  • 3pt Water
  • 2oz Potato flour
  • 4tb Madeira (or sherry)
  • 12 Blanched almonds; shredded
  • 1ts Lemon juice
  • 1tb Sugar

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