Apple Soup
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
1134Calories
16 gProtein
234 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories1134 kcal
Protein16 g
Carbohydrates234 g
Fiber45 g
Sugars188 g
Total Fat26 g
Saturated Fat1.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium16 mg
Potassium1507 mg
Calcium81 mg
Iron2.8 mg
Magnesium49 mg
Phosphorus130 mg
Zinc0.6 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A32 mcg
Vitamin E4.6 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate16 mcg
Choline55 mg
Caffeine0 mg
Water1406 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 10. The excerpt below is the record exactly as published.
APPLE SOUP. Nine peeled apples, stew with water and a few bread crumbs, pass through strainer, add sugar, cinnamon, lemon peel, yelks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.