Fruit Soup

  • 3 c dried prunes
  • 1 c pearl barley
  • 1 c raisins
  • 2 sticks cinnamon
  • brown sugar
  • cornstarch or arrowroot
  • 1 t cut lemon peel
  • 1 ½ T lemon juice

Method:
Cover prunes with cold water and let stand overnight.

Wash pearl barley, cover with cold water and stand overnight.

Add raisins to prunes and add more cold water if necessary. Cover and simmer until partly done, then add barley, cinnamon and brown sugar to taste. Continue to simmer.

Thicken with cornstarch or arrowroot, using just enough so that soup when chilled will have the consistency of jellied consomme.

Add lemon peel and lemon juice. Chill.

To serve Fruit Soup hot:
Omit thickening and add a little buttermilk before serving. Do not boil after buttermilk is added.

This is Helena, Baronese de Polenzska’s recipe.

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