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Apple Soup, No. 2
From European and American cuisine, 1914
Serves 8
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
230Calories
3 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein3.4 g
Carbohydrates55 g
Fiber4.7 g
Sugars19 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium403 mg
Potassium227 mg
Calcium126 mg
Iron12 mg
Magnesium19 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.7 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate49 mcg
Choline11 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 8 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. 2. — Prepare an apple sauce of 8 or 10 apples; add 6 cups boiling water ; strain it through a sieye, sweeten with sugar, and place this in a saucepan oyer the fire ; as soon as it boils, add 2 tablespoonfuls sago, a few slices of lemon
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