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Currant Juice Soup for Children
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. 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
211Calories
3 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories211 kcal
Protein3.5 g
Carbohydrates50 g
Fiber3 g
Sugars10 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium28 mg
Potassium500 mg
Calcium33 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus84 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate13 mcg
Choline20 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 85. The excerpt below is the record exactly as published.
Currant Juice Soup for Children. Put into a saucepan as much water as you require soup. "When the water boils, throw in some vermicelli and a little salt. Mix a small quantity of potato flour in some cold water ; when quite smooth, pour it into the sauce- pan, stirring sloAvly. As soon as the vermicelli is cooked, add the currant-juice and the necessary amount of sugar
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