1). Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind. 2). In saucepan, combine cherries, lemon rind with cloves, cinnamon, sugar, salt, water. Simmer, uncovered, 15 minutes. 3). Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool. Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time. 4). To serve, ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream). SOURCE: Good Housekeeping Around The World Cookbook Consolidated Book Publishers Chicago 1, Illinois 1958 Posted in COOKING by: Bob Emert 9/1/93
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 9.8mg||3 %|
|Sodium 56.2mg||2 %|
|Potassium 745.4mg||20 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 52g|
|Protein 5.3g||8 %|
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Calories per serving: 365
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