Apple Soup—Polish

Name: Apple Soup—Polish
Ingredients: a pint of milk; three-fourths of a pint of apple juice; a tablespoon or more of roux

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

542Calories

17 gProtein

73 gCarbs

20 gFat

Full nutrition (32 nutrients)

Calories542 kcal

Protein17 g

Carbohydrates73 g

Fiber0.5 g

Sugars62 g

Total Fat20 g

Saturated Fat9.6 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium203 mg

Potassium1088 mg

Calcium626 mg

Iron0.5 mg

Magnesium76 mg

Phosphorus515 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C191 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate12 mcg

Choline87 mg

Water758 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 7. The excerpt below is the record exactly as published.

APPLE SOUP— POLISH Heat a pint of milk with three-fourths of a pint of apple juice; season with salt and sugar to taste and thicken with a tablespoon or more of roux

Cook this with the app: pantry check, scaling, and the assistant.