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Grape Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
This recipe serves six people.
Presented as published in 1907. 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
195Calories
1 gProtein
49 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein1.1 g
Carbohydrates49 g
Fiber2.7 g
Sugars12 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium308 mg
Calcium35 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2 mcg
Choline0.2 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.
GRAPE SOUP. Take six cups of hot water (not boiling), stir in slowly a half cup of sago, and add a four-inch stick of cinnamon and a teacupful of seeded raisins. Boil one- half hour and stir frequently to prevent the sago from getting lumpy. Then add two cups of grape juice 14 SOUPS (preferably homemade), and sugar, and salt
Cook this with the app: pantry check, scaling, and the assistant.