Home · Recipes · Historical Cookbook · Soups

Beer Cold Soup

4 servings

Ingredients

• 1 top cup dark bread, cut into fine cubes
• 1 liter good white beer
• 125 g sugar
• 100 g currants, washed and soft-cooked
• 1 piece lemon, juice and grated zest
• 1 tbsp rum (alternative to lemon juice)

Instructions

1. Cut dark bread, not too fresh and cut a few days in advance, into fine cubes.
2. Place one top cup full in a tureen.
3. Pour white beer over it, add sugar, washed and soft-cooked currants, lemon juice, and lemon zest rubbed off on sugar.
4. Cover and place in a cool spot.
5. Instead of lemon juice, you can also use one tablespoon of rum.

Modernized from a treasured 19th-century German cookbook.