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Fruit Soup
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
406Calories
3 gProtein
107 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein3.1 g
Carbohydrates107 g
Fiber4.3 g
Sugars89 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium42 mg
Potassium723 mg
Calcium63 mg
Iron2 mg
Magnesium35 mg
Phosphorus93 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate4.9 mcg
Choline11 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 25. The excerpt below is the record exactly as published.
FRUIT SOUP. Mrs. M. A. Price, Hollywood, Cal.— One cup water, one table- spoon sago or bread crumbs, two tablespoons sugar, one" cup raisins steamed fifteen min- utes; one cup cranberries or pie plant juice, one cup strawberry juice
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