Suppe Von Frischen Weichseln
"Soup Of Fresh Morello Cherries"
From the treasured pages of Augsburgisches Kochbuch
Written by Sophie Juliane Weiler
Suppe Von Frischen Weichseln
"Nimm frische Weichseln, stoß sie in einem Mörsel, sammt den Kernen. Thu alles zusammen in einen Fuß: oder Bodenhafen mit Zucker und Citronenschaalen; gieß halb Wein und halb Wasser daran, laß es recht weich kochen; treibe es durch einen Seyher, laß es noch einmal siedend werden, und richts hernach über würflicht geschnittene und im Schmalz geröstete weisse Brodbrocklein an. Man kann auch gebackene Mandelsknöpflein, gebackene Erbsen, oder von gebrühtem Teig gebackene Knöpflein in diese Suppe gebrauchen; und wenn sie angerichtet ist, gestoßenen Zimmet darauf streuen."
English Translation
"Take fresh morello cherries, crush them in a mortar together with the pits. Put everything together in an earthen pot or casserole with sugar and lemon peel; pour in half wine and half water, let it cook until very soft; press it through a sieve, bring it once more to a boil, and then serve it over white bread cubes that have been diced and roasted in lard. You can also use baked almond dumplings, baked peas, or dumplings made from scalded dough in this soup; and when it is served, sprinkle ground cinnamon on top."
Note on the Original Text
The recipe follows the stepwise narrative style typical of its era, eschewing exact measurements and focusing instead on technique and ingredient order. Past orthography reflects 18th-century German spelling conventions (e.g., 'Weichseln' for sour cherries, 'Brod' for bread, 'Citronenschaalen' for lemon zest, and 'Seyher' for sieve). Instructions are brisk and assume reader familiarity with tools and processes—the kind of oral transmission common among skilled cooks before comprehensive kitchen scales or timers. The recipe presumes improvisation, such as substituting garnishes based on availability and taste.
Title
Augsburgisches Kochbuch (1788)
You can also click the book image above to peruse the original tome
Writer
Sophie Juliane Weiler
Era
1788
Publisher
In der Joseph-Wolffischen Buchhandlung
Background
A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.
Kindly made available by
Bayerische Staatsbibliothek
Hailing from late 18th-century Augsburg, this recipe comes from the influential "Augsburgisches Kochbuch" by Sophie Juliane Weiler. Published in 1788, the book reflects upper-class kitchen practices of the era—a time when fruit soups were beloved for their color and refreshing tartness. Sour cherry soup like this would have been prepared during cherry season, often to showcase luxury ingredients like wine and sugar, and occasionally finished with elaborate garnishes such as fried dumplings or fancy baked accompaniments. It stands as a testament to the experimental spirit that enlivened aristocratic and bourgeois German cuisine at the threshold of the 19th century.
Traditionally, a heavy stone or ceramic mortar and pestle was used to crush the cherries, including their pits for flavor. A sturdy iron or clay pot (Bodenhafen) served for simmering the fruit. The soup was strained through a fine mesh sieve (Seyher)—much like a modern chinois—to remove skins and pits. Bread would have been toasted in a cast-iron or copper pan in rendered lard over an open hearth or stove, and all was finished with a grater for lemon zest and a spice mill for cinnamon.
Prep Time
15 mins
Cook Time
30 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb 2 oz fresh sour cherries (Weichseln)
- 3.5 oz granulated sugar
- 1 organic lemon (zest only)
- 1 cup dry white wine
- 1 cup water
- 4 slices white bread (crusts removed), cut into cubes
- 2 tbsp clarified butter (or mild lard)
- Optional: baked almond dumplings, baked peas, or choux pastry puffs
- 1 tsp ground cinnamon
Instructions
- To make this vibrant cherry soup as Sophie Juliane Weiler might have in 1788, start by taking about 1 lb 2 oz of fresh sour cherries (Weichseln).
- Gently crush them in a mortar and pestle, pits and all, as this releases extra flavor.
- Place the crushed cherries in a heavy-bottomed pot along with 3.5 oz of sugar and the zest of one organic lemon.
- Pour over 1 cup dry white wine and 1 cup water, then set the pot over medium heat and simmer until the cherries are very soft—about 30 minutes.
- Strain everything through a fine sieve or food mill, pressing to extract as much liquid and pulp as possible.
- Return the sieved soup to the cleaned pot and bring back to a brief simmer.
- Meanwhile, cut about 4 slices of crustless white bread into small cubes and toast them in a little clarified butter (or even mild lard, for absolute authenticity) until golden and crisp.
- To serve, ladle the hot cherry soup over the toasted bread cubes in bowls.
- Optionally, you may use small almond dumplings, crisp-baked peas, or fried choux pastry puffs instead of or alongside the bread.
- Finish with a sprinkle of freshly ground cinnamon.
Estimated Calories
220 per serving
Cooking Estimates
It takes about 15 minutes to get your ingredients ready, like crushing the cherries and cutting the bread. Cooking the soup takes around 30 minutes. Each serving has about 220 calories, and this recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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