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Fruit Soup
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
745Calories
5 gProtein
195 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein4.9 g
Carbohydrates195 g
Fiber12 g
Sugars146 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium1253 mg
Calcium117 mg
Iron3.2 mg
Magnesium70 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A35 mcg
Vitamin E0.6 mg
Vitamin K72 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate15 mcg
Choline18 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 122. The excerpt below is the record exactly as published.
FRUIT SOUP.— To Yz gal. boiling water add ^ lb. seedless raisins, ys lb. prunes, stones removed, ^ lb. dried apples, 2 table- spoons sage, 1 cup sugar, and the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.