1 quart cherries
1 quart water
1/4 cup sugar
1 cup red wine
1 cup boiling water
4 buds cassia (cinnamon sticks)
1/2 lemon, sliced fine
2 tablespoons sago
2 egg yolks, beaten

Cook sago in boiling water until tender, adding more hot water as needed.

Combine remaining ingredients, except egg yolks, and cook about 15 minutes; add cooked sago and bring to boil.

Pour soup gradually over beaten egg yolks.

Serve cold.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Giuseppe Arimboldo, 16th century.

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