Recipes > Soup > Apple Soup

Apple Soup


  • 2 pounds of good boiling apples
  • 3/4 teaspoonful of white pepper
  • 6 cloves
  • cayenne or ginger to taste
  • 3 quarts of medium stock


Peel and quarter the apples, taking out their cores; put them into the stock, stew them gently till tender. Rub the whole through a strainer, add the seasoning, give it one boil up, and serve.

Time: 1 hour.

Seasonable from September to December.

Sufficient for 10 persons.


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The Book of Household Management (1861).

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