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Fruit Soup

Name: Fruit Soup
Yield: 1 servings
Ingredients: % lb. of fruit; 1% pts. of water; 1/3 cupful of sugar; Vz tbsp. of lemon juice; 1 tbsp. of corn starch

From The art of German cooking and baking, 1922

Serves 1

Presented as published in 1922. 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

290Calories

0 gProtein

75 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories290 kcal

Protein0 g

Carbohydrates75 g

Fiber0.1 g

Sugars67 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2.6 mg

Potassium10 mg

Calcium2.4 mg

Iron0.1 mg

Magnesium1.3 mg

Phosphorus1.7 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.6 mcg

Choline0.4 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 181. The excerpt below is the record exactly as published.

FRUIT SOUP. Blueberry, Cherry, Raspberry or Strawberry Soups. Ingredients for 1 pint. % lb. of fruit 1% pts. of water 1/3 cupful of sugar Vz tbsp. of lemon juice 1 tbsp. of corn starch

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