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Cherry Soup
From With a saucepan over the sea, 1902
Serves 4
A favorite hot weather fare in Austria and Germany.
Presented as published in 1902. 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
75Calories
1 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein1.5 g
Carbohydrates17 g
Fiber1.6 g
Sugars11 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol14 mg
Sodium15 mg
Potassium145 mg
Calcium25 mg
Iron0.5 mg
Magnesium9.3 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A50 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline11 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.
CHERRY SOUP. (Berlin.) Trim and stone i pint of red cherries, add i pint of water, juice and grated rind of a lemon, cinna- 30 With a Saucepan over the Sea mon, sugar to taste, and 3 tablespoonfuls of wine or cordial
Cook this with the app: pantry check, scaling, and the assistant.