Fruit Soup No. 2

Name: Fruit Soup No. 2
Ingredients: one quart gluten stock; one cup strawberry juice; one-half cup of the berries; two tablespoonfuls of lemon juice; two tablespoonfuls of sugar; one tablespoonful of dried currants; one tablespoonful of seedless raisins; one-half cup of dried apples

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 61. The excerpt below is the record exactly as published.

Fruit Soup No. 2. — One quart gluten stock prepared as above, one cup strawberry juice and one-half cup of the berries, two tablespoonfuls of lemon juice, two tablespoonfuls of sugar, one tablespoonful each of dried currants and seedless raisins, and one-half cup of dried apples

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