vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Soup No. 2
From European and American cuisine, 1914
Serves 6
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
306Calories
5 gProtein
73 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein4.6 g
Carbohydrates73 g
Fiber6.2 g
Sugars25 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium537 mg
Potassium303 mg
Calcium168 mg
Iron16 mg
Magnesium25 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate66 mcg
Choline15 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 6 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.
pple 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
Cook this with the app: pantry check, scaling, and the assistant.