Apple Soup

Name: Apple Soup
Ingredients: Two cups of raw apple; two cups of water; two teaspoonfuls of corn starch; one and a half tablespoonfuls of sugar; one saltspoonful of cinnamon; a bit of salt

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

325Calories

1 gProtein

86 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories325 kcal

Protein1.2 g

Carbohydrates86 g

Fiber6 g

Sugars68 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium97 mg

Potassium425 mg

Calcium37 mg

Iron0.3 mg

Magnesium25 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A9 mcg

Vitamin E0.2 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate0.4 mcg

Choline16 mg

Caffeine0 mg

Water863 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 35. The excerpt below is the record exactly as published.

APPLE SOUP. Two cups of raw apple, two cups of water, two tea- spoonfuls of corn starch, one and a half tablespoonfuls of sugar, one saltspoonful of cinnamon, and a bit of salt

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