Cherry Soup
From The home science cook book, 1902
Serve with zwieback or toasted wafers.
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
585Calories
3 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein3.2 g
Carbohydrates146 g
Fiber0.1 g
Sugars138 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium672 mg
Calcium50 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus71 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water719 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 35. The excerpt below is the record exactly as published.
cherry soup will serve as a guide for making others, the amount of sugar and 82 Home Science Cook Book. thickening needed varying with the acidity and texture of the fruit used. Cherry Soup. Allow a pint of water to a pint of fruit. Pick over and wash one pint of cherries, the nicer the better, although the small sour cherries are sometimes used. Put them into a stew-pan with one pint of cold water and let them cook five minutes. Then rub through a hair or granite strainer, and heat again. Add one-half cup of sugar, not enough to make it sweet, but just to take off the sharp twang. Rub one tablespoon of arrowroot to a paste with one tablespoon of cold water, stir it in when the liquid boils, and cook two or three minutes, or until clear. Some fruits will be improved by the addition of a tablespoon of lemon juice
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