(JA Lundell: Uppsatser från fackskolan i Uppsala, ULMA)
Vattnet får koka upp, lägg i körsbären. Koka tills de kännes mjuka då socker lägges i allt efter smak. Sedan reder man soppan med potatismjöl utrört i kallt vatten. Koka sedan upp soppan igen och häll därefter upp i en soppskål för att kallna.
Kommentar:
Om bären inte har så stark smak, tillsätt lite körsbärs- eller vinbärssaft. Soppan blir ännu godare om den innehåller rikligt med körsbär. Till 4 personer beräknas då 1/2 - 1 liter körsbär, gärna olika sorter, 1 liter vatten, eventuellt socker och 1 msk potatismjöl.
Krämer var vanlig vardagsefterrätt, tyvärr ganska bortglömt nuförtiden, men värt att ta upp igen. Krusbär, rabarber, äpplen eller vinbär, allt går lika bra att göra kräm på
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