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Fruit Soup

Name: Fruit Soup
Yield: 3 servings
Ingredients: To 1/2 gal boiling water; 1/2 lb seedless raisins; 1/2 lb prunes; 1/2 lb dried apples; 2 tablesp sago; 1 cup sugar; the juice of 1 lemon

From Farm and home cook book and housekeeper's assistant, 1907

Serves 3

Presented as published in 1907. 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

761Calories

4 gProtein

199 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories761 kcal

Protein4.5 g

Carbohydrates199 g

Fiber10 g

Sugars146 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium46 mg

Potassium1227 mg

Calcium88 mg

Iron2.7 mg

Magnesium63 mg

Phosphorus136 mg

Zinc0.7 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A30 mcg

Vitamin E0.5 mg

Vitamin K48 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate15 mcg

Choline18 mg

Caffeine0 mg

Water130 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 88. The excerpt below is the record exactly as published.

Fruit Soup To Vz gal boiling water add % lb seedless raisins, % lb prunes, stones removed, % lb dried apples, 2 tablesp sago, 1 cup sugar, and the juice of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.