Fruit Soup No. 4

Name: Fruit Soup No. 4
Ingredients: two tablespoonfuls of sago; one fourth cup of raisins; one common-sized tart apple; one and one-half cups of water; four cooked prunes; one-fourth cup of sugar

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

Nutrition per serving

489Calories

2 gProtein

127 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories489 kcal

Protein2.1 g

Carbohydrates127 g

Fiber4.6 g

Sugars100 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium24 mg

Potassium521 mg

Calcium53 mg

Iron1.3 mg

Magnesium28 mg

Phosphorus68 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C8.3 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate3.1 mcg

Choline12 mg

Caffeine0 mg

Water520 g

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. 4. — Cook together two tablespoonfuls of sago, one fourth cup of raisins, and one common-sized tart apple, in one and one-half cups of water. When done, add four cooked prunes, one fourth of a lemon, and one-fourth cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.