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Apricot Soup
From Cookery for every household, 1914
Serves 6
A few stewed and stoned prunes may be served in the soup, or some sweet almonds finely shred. Whipped cream may be put on the top.
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
77Calories
1 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein1.2 g
Carbohydrates16 g
Fiber2.6 g
Sugars10 g
Total Fat1.6 g
Saturated Fat1.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium246 mg
Calcium39 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A24 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline3.3 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 100. The excerpt below is the record exactly as published.
\ lb. dried apricots. 2 qts. cold water. 1 orange. 112. Apricot Soup Sugar. 2 table-sps. potato flour. A pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.