Categories: Soups/stews, German 
      Yield: 1 servings 
  
    1/2 lb Dried rose hips                    12    Blanched almonds; shredded 
      3 pt Water                               1 ts Lemon juice 
      2 oz Potato flour                        1 tb Sugar 
      4 tb Madeira (or sherry)             
  
  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