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Grape Soup
From Fruit recipes, 1907
Serves 3
For cold soup, cool and add shaved ice.
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
486Calories
1 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein0.9 g
Carbohydrates121 g
Fiber0 g
Sugars113 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium167 mg
Calcium38 mg
Iron0.2 mg
Magnesium28 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C150 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 50. The excerpt below is the record exactly as published.
GRAPE SOUP Allow a half pint of sugar to a pint of water and simmer clear before adding a quart of grape juice (Press ripe grapes through a sieve) and juice of a lemon. Have softened a tablespoon of tapioca
Cook this with the app: pantry check, scaling, and the assistant.