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Apple Soup

Name: Apple Soup
Yield: 4 servings
Ingredients: three medium-sized rather tart apples; sufficient water to make one quart of soup; a piece of butter the size of a walnut; 2 teaspoonfuls of instantaneous topioca; add sugar to taste; smal squares of bread fried in butter

From The Times cook book, no. 2, 1905

Serves 4

Presented as published in 1905. 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

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 18. The excerpt below is the record exactly as published.

APPLE SOUP. F. M. Blagg, No. - 4537 Marmion Way.— Wash and quarter three medium-sized rather tart apples; then boil till tender in sufficient water to make one quart of soup. Strain and mash through a colander, reboil add sugar to taste, a piece of butter the size of a walnut, and 2 teas- spoonfuls of instantaneous topioca. Serve with smal squares of bread fried in butter

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