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Fruit Soup
From Soyer's standard cookery, 1912
Serves 4
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
127Calories
3 gProtein
29 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein2.6 g
Carbohydrates29 g
Fiber9.8 g
Sugars15 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium418 mg
Calcium58 mg
Iron1.7 mg
Magnesium53 mg
Phosphorus68 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A9.1 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate64 mcg
Choline0 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 278. The excerpt below is the record exactly as published.
Fruit Soup. Take two pounds of plums, cherries, or red currants and raspberries, which carefully pick and wash, and boil to a pulp with a pint of water. Let it slightly cool and then stir in the beaten yolk of an egg and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.