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Cherry Soup
From Cookery for every household, 1914
Serves 3
Time to cook, about 30 minutes. Quantity, 3 pints.
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
472Calories
8 gProtein
75 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein8.2 g
Carbohydrates75 g
Fiber3.2 g
Sugars52 g
Total Fat10 g
Saturated Fat0.7 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium1075 mg
Calcium104 mg
Iron1.6 mg
Magnesium106 mg
Phosphorus203 mg
Zinc1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E4.9 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate13 mcg
Choline20 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 101. The excerpt below is the record exactly as published.
Cherry Soup 2 lbs. cherries. 2 qts. water. Sugar. 2 oz. sweet almonds. 1J oz. potato flour. 1 or 2 glasses red wine
Cook this with the app: pantry check, scaling, and the assistant.