Instructions: Boil the sage and lemon rind in 3 cups of water for about 30 minutes.

Strain. Add sugar, lemon juice to taste, and wine. Bring to a boil.

Put the cinnamon stick in a soup tureen and pour soup over. Serve in cups.

Note: This is a spiced drink as much as a soup, from Gyula Vasvary, master chef of the 1820s.

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