Apfel-Sappe (Apple Soup)
From German cookery for the English kitchen, 1906
This soup can be varied by boiling rice, sago, or semolina in the water before adding apples.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
537Calories
4 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories537 kcal
Protein4.4 g
Carbohydrates140 g
Fiber13 g
Sugars93 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium51 mg
Potassium1112 mg
Calcium99 mg
Iron1 mg
Magnesium67 mg
Phosphorus147 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate7.1 mcg
Choline42 mg
Caffeine0 mg
Water1970 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 12. The excerpt below is the record exactly as published.
2 lbs. apples. 2^ pints water. Apfel-Sappe. (Apple Soup.) Time of Preparation : i hour. I oz. potato flour. Sugar to taste. Soups. II Wash the apples, cut them up into small pieces, boil till soft in the water, with some cinnamon, and then pass through a sieve. Thicken with potato flour and add sugar to taste. Bread cut into dice and fried in butter, or ratifias are served with the soup. This soup may be varied by boiling a little rice, sago, or semolina in the water first and then adding the apples, peeled and cut up small. Kineh-Sappe. (Cherry Soup.) I lb. cherries. 2^ pints water
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