Fruit Soup for Children's Lunch (Norwegian)
From The Landmarks club cook book, 1903
Serves 6
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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 18. The excerpt below is the record exactly as published.
eruit soup eor children's lunch ^Norwegian). One quart boiling milk and two tablespoons or more corn starch. Boil thoroughly, adding a pinch of salt and half cup sugar. Fifteen minutes before serving add left-over dabs of jam jelly, peach preserves, strawberries, etc. All kinds of fruit mixed — more the better.
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