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Apple Soup, No. 1
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
196Calories
1 gProtein
53 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein1.4 g
Carbohydrates53 g
Fiber8 g
Sugars37 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium372 mg
Calcium71 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A8.1 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate3.3 mcg
Choline15 mg
Caffeine0 mg
Water569 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 45. The excerpt below is the record exactly as published.
Apple Soup^ No. 1. — Pare and stew 8 fine juicy apples; squeeze them through a sieye, sweeten with sugar, add 1 quart of water, a little lemon peel, a stick of cinnamon, and 1 tablespoonful cornstarch
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