Fruit Soup
From Healthful cookery, 1904
Presented as published in 1904. 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
267Calories
1 gProtein
68 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein0.5 g
Carbohydrates68 g
Fiber0.4 g
Sugars54 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium212 mg
Calcium19 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline5 mg
Caffeine0 mg
Water337 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 63. The excerpt below is the record exactly as published.
Fruit Soup. — I cup strawberry juice (or cur- rant), ]/z cup pineapple juice (or pear juice), 1 tablespoonful sago, 1 tablespoonful sugar, 1 table- spoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.