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Apple Soup No. 1
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
144Calories
1 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein1.4 g
Carbohydrates34 g
Fiber2.7 g
Sugars0.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium197 mg
Potassium113 mg
Calcium54 mg
Iron5.6 mg
Magnesium7.6 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate21 mcg
Choline2.1 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 15. The excerpt below is the record exactly as published.
APPLE SOUP No.1 For three pints of soup take a pint of apple stewed soft, rubbed through colander and sweetened, and to it add one and one-half tablespoons sago or tapioca cooked till soft and clear in a pint of boiling water. Simmer together twenty minutes, flavouring with salt
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