Apple Soup

The hair sieve used in this recipe is a strainer with a haircloth bottom, completely made out of horsehair. I bought it at a local thrift store / antique dealer.

12 apples

200 ml wine

2 tbsp cane sugar

30 g butter

2 tbsp flour

330 ml cream

Cut the apples, peal, pips and all, cover three quarters of the apples with water and boil over medium heat in a covered pot until soft. Pass the content through a hair sieve (a fine sieve) before returning it to the pot and bring it to the boil. Ad wine and sugar. Thicken with beurre manié (a paste made of butter and flour) and, once of the heat, cream. Serve with ground cinnamon. This yields approximately 2,5 liters of soup.

Instead of wine you can let a handful of dry gooseberries or Swedish dry plums cook with the apples, but only a few of the plums, or the soup will be too sour. This I have not tried. I do not know exactly how many a few are or what distinguish Swedish plums from others.

Source: Rückerschöld, 1796, p. 70