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Fruit Soup
From Vegetarian Cook Book, 1904
Serves 2
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
166Calories
0 gProtein
42 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein0.5 g
Carbohydrates42 g
Fiber0.3 g
Sugars33 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium186 mg
Calcium17 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A1.2 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
Folate24 mcg
Choline4.5 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 8. The excerpt below is the record exactly as published.
FRUIT SOUP Strawberry or other juice, 1 cup. Pineapple juice, 1 cup. Lemon juice, 1 tablespoon. Sago, 1 tablespoon. Sugar, 1 tablespoon.
Cook this with the app: pantry check, scaling, and the assistant.