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