Fruit Soup
From Kentucky receipt book, 1903
Serves 2
Cherries are especially nice for this soup.
Presented as published in 1903. 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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 14. The excerpt below is the record exactly as published.
Fruit Soup. One pint of fruit, 1 pint water. Stew any kind of fruit pre- ferred, then mash and put through fine sieve, then add 1 teaspoon sugar, thicken with arrow root, flavor with wine or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.